I don’t know if the best part of tonight’s meal was the delicious carrot and cabbage salad (served with risotto cakes and chicken on sticks) or my two adorable, topless companions. I guess I’d have to say the latter.
The carrot and cabbage salad was loosely based on Smitten Kitchen’s Carrot Salad with Harissa, Feta and Mint. I used about equal parts grated carrot and shredded cabbage and added the cabbage to the pan with the oil and spice mix to soften it a bit. In lieu of mint, I used fresh cilantro. Feta and harissa, probably would have made the dish even more wonderful.
Everyone seemed to enjoy the chicken on sticks, so here’s a recipe for you. I’m sure it could be improved upon.
• Easy Chicken on Sticks •
2 boneless, skinless chicken breasts, cut into cubes
1/2 cup soy sauce
2 tablespoons honey
Olive oil
Sticks (skewers) equal to or less than the width of your grilling pan, so that they can lay flat in the pan.
Heat oven to 350 degrees and place a grilling pan in the oven. Place chicken pieces in a bowl with honey and soy sauce mixture and let marinate for a while. More time is probably better but I usually only marinate them for 30 minutes or so. Skewer the chicken pieces and drizzle both sides of each skewer with olive oil. Place in grilling pan and cook for 15-20 minutes, turning half way through, until cooked through. If you want, you can pop them into the broiler to brown a bit at the end. Serve on their own or with hummus or yogurt sauce.
