Umami Chicken

Adapted from Rick Bayless Facebook Live during Covid-19 Isolation


Ingredients
2 Tb olive or veg oil
2 tea black peppercorns
2 tea Mexican oregano, dried
1/2 tea All Spice
4 small or 2 large chicken breasts
1 white onion, sliced
3 garlic cloves, sliced
4 carrots, peeled, chopped on the bias
1/2 c chicken or veg broth
1/4 c apple cider vinegar
Pickled or jarred jalapenos to taste (around 2 whole)

Directions
Put peppercorns, oregano and All Spice into a morter and grind to a powder.

Add a couple tablespoons of Olive or Veg oil to a skillet, heat to medium high.

Pound chicken flat so that each breast is an equal depth all around. Sprinkle chicken with spice mixture on both sides.

Add chicken to the skillet and cook on both sides until 75% done.

Remove chicken to a plate, add onions and garlic to skillet. Caramelize onions well. Add carrots to skillet and cook until carrots are a bit soft but still crunchy.

Add broth, cider vinegar and jalapenos to skillet. Stir until combined, about 5 minutes.

Add chicken back to skillet. Move chicken to bottom, cover with carrot-onion mixture if necessary. Continue to cook until chicken is done and carrots are the texture you prefer.

Serve and enjoy!

Easy Tome Ka Gai

From Quick and Easy Thai by Nancie McDermott

4 Tbs lime juice
4 Tbs fish sauce
4 green onions, thinly sliced
12 lime leaves, torn into quarters
4 Tbs cilantro, chopped
3 c coconut milk
3 c chicken broth
4 Tbs ginger or galanga, sliced
4 stalks fresh lemon grass, cut into 2 inch pieces
2 lbs boneless chicken, cut into bite size pieces
2 c thinly sliced fresh mushrooms

1. In a large bowl combine the lime juice, fish sauce, green onion, cilantro and half the lime leaves. Place the bowl by the stove.

2. In a stock pot, combine the coconut milk and chicken broth and bring to a boil  on medium high heat. Stir in the ginger, lemongrass and remaining lime leaves. Add the chicken and mushrooms, reduce to a gentle boil and simmer until the chicken is cooked through, about 10 minutes.

3. Remove from heat, pour the bowl of herbs into the soup, mix and serve.

Asian Chicken Salad

From Curves Recipes

Serves 2

Ingredients: 1 oz pasta - angel hair
1/2 chicken breast(s) (1 breast is 4 oz)
1/4 cup(s) cabbage - Napa
1/4 cup(s) cabbage - purple
1/4 pepper(s) - bell (red - medium)
1/4 pepper(s) - bell (yellow - medium))
2 tbsp(s) cilantro - fresh
2 tbsp(s) scallions (green onions)
1/4 cucumber(s)
1/2 cup(s) spinach leaves - fresh
2 tbsp(s) bean sprouts
0.5 oz cashews
2 tsp(s) lime(s)
3/4 tsp(s) ginger- fresh
1/2 tsp(s) garlic - minced
1/4 jalapeno pepper(s)
1 tsp(s) cilantro - fresh
3/4 tbsp(s) oil - olive
3/4 tbsp(s) sauce - soy (low sodium)
3/4 tsp(s) oil - sesame
3/4 tsp(s) sugar - brown

Directions:
1. Cook pasta according to package directions. Drain and cool it.
2. Boil or bake chicken breast. Shred chicken breast and set it aside.
3. Slice cabbage and bell peppers and place them in a large bowl.
4. Chop cilantro, scallions, and cucumber and place them in the same large bowl.
5. Add spinach, bean sprouts and cashews to the bowl.
6. Add pasta and chicken to the bowl.
7. For the salad dressing: juice 1/2 lime, mince ginger, garlic, jalapeno and cilantro (coriander). Whisk in the remaining dressing ingredients.
8. Pour the dressing over the salad. Mix well and serve.

Tom Ka Gai

By Darlene Schmdt

Ingredients:

• 6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)
• 1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
• 1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
• 4 kaffir limes leaves (fresh or frozen)
• 1 cup shiitake mushrooms, sliced
• 1 thumb-size piece galangal or ginger, grated
• 1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
• 1/2 to 1 can good-quality coconut milk
• 2 Tbsp. lime juice
• 2+ Tbsp. fish sauce
• 1 tsp. brown sugar (optional, according to taste)
• handful fresh coriander leaves
• handful fresh basil leaves
• 3 spring (green) onions, sliced
• optional: other vegetables, like sliced bell pepper or cherry tomatoes
• optional: *wheat or rice noodles, if serving as the main course (see tip below)

Preparation:

1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
4. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
5. Turn heat down to minimum. Add lime juice and stir.
6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
7. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!

Chicken with Fresh Basil

Quick and Easy Thai by Nancie McDermott

3 Tb veg oil
1 Tb coarsely chopped garlic
1/2 c coarsely chopped onion
3/4 lb boneless chicken, coarsely ground or cut into bite-sized pieces
2 Tb fish sauce
1 Tb tamari
2 Tb water
2 tea sugar
2 Tb coarsely chopped fresh hot green chilies, such as Thai chilies, serranos, or jalapenos
1 cup fresh holy basil, Asian basil, or Italian basil leaves or fresh mint leaves

1. Heat the oil in a large deep skillet over medium-high heat and then add teh garlic and onio9n. Toss well, and whne they begin to release their aroma, add teh chicken in generous pinches. Toss well, susing a spatula or slotted spoon, to help meat brown evenly and to break up big chunks to achieve a crumbly texture.

2. Add the fish sauce, soy sauce, water, and sugar and cook 2-3 minutes, tossing now and then, just until the meat is cooked and the seasoning form a thin, smooth sauce. Add the chilies and basil and toss well. Serve with rice.

White Chili

White Chili

From Weight Watchers Cook it Quick!

Serves 8

4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil

1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.

Cider-Glazed Chicken Sausages with Butternut Mash

From Everyday Food, May 2011

Serves 4, active time 10 min, total time 40 min.

2 tea olive oil
1 large yellow onion, cut into 1-inch wedges
1 lb gluten free chicken sausages
7 fresh sage leaves
3 cups apple cider
coarse salt and ground pepper
1 small butternut squash (1lb), peeled adn cut into 1-inch pieces
1 large russet potato (10oz), peeled adn cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup Greek yogurt

In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages adn cook until sausages are deep golden brown, 5 minutes, turning sausages and stirring onion halfway through. Add sage and cider adn season with salt and pepper. Bring to a rapid simmer and cook until sider is syrupy and coats the back of a spoon, about 30 minutes.

Meanwhile, in a medium saucepan combine squash, potato, adn apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.

Drain vegetables and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.

Kao Soi

From Quick & Easy Thai by Nancie McDermott
serves 4-6

2 Tb veg oil + 2 cups
1 Tb finely chopped garlic
2 Tb red curry paste or panaeng curry paste
3/4 lb boneless chicken, but in big bite-size chunks, or boneless beef, such as tri-trip or flank steak, thinly sliced crosswise into 2-inch strips
2 c unsweetened coconut milk
1 3/4 c chicken broth
2 tea ground turmeric or curry powder
2 Tb dark soy sauce or soy sauce
1 tea sugar
1 tea salt
2 Tb freshly squeezed lime juice
1 lb fresh or 1/2 lb dried Chinese-style egg noodles + a handful of fresh egg noodles per person
1/3 c coarsely chopped shallots
1/3 c coarsely chopped fresh cilantro
1/3 c thinly sliced green onions

Make crispy noodle nests:
Heat 2 c veg oil in a wok or small deep skillet to about 375 degrees. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool.

Make chicken curry:
Heat 2 Tb veg oil in a med saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1-2 minutes, tossing now and then to brown it evenly and mix it with the curry paste. Add the coconut milk, chicken broth, turmeric, soy sauce, sugar, and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes, until meat is cooked through. Stir in lime juice, remove from heat, and cover to keep curry warm while you prepare the noodles.

Make noodles:
Cook the noodles in a large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again, and divide the noodles amoung individual serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro and green onions. Serve hot.

Thai-Style Chicken Satay

From Asian Grilling by Su-Mei Yu

Makes 10-12 skewers

Marinade
Makes 2/3 cup

1 tea coriander seeds
1 tea cumin seeds
1/2 tea sea salt
5 cloves garlic, minced (2 1/2 Tb)
1 Tb minced ginger
1 tea cayenne pepper
1/2 tea turneric powder
1/2 cup coconut milk

Satay

1 lb bonelss, skinless chicken breasts or thighs
10-12 skewers
Veg spray

Make the Marinade

1. Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over teh burner to prevent burning, until the seeds exude a pleasant aroma, about 1 minute. Remove from teh heat and transferto a bowl to cool. Repeat with the cumin seeds. Grind in a spice grinder and set aside.

2. Pound the salt and garlic in a mortar with a pestle into a paste. Add the ginger and pound into a paste. Transfer to a mixing bowl and add the coriander and cumin seeds, cayenne, and turmeric powder. Mix to combine. Add the coconut milk and mix well. Set aside.

3. Or, if using a blender, add all the ingredients and puree. Transfer to a mixing bowl and set aside.

4. Stored in the refrigerator overnight.

Make the Satay

5. Slice the chicken diagonally across the grain into very thin strips. Add teh chicken to the marinade; mix well to coat. Cover and refrigerate for 30 minutes.

6. mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.

7. While waiting for the grill to get hot, thread 3-4 pieces of the chicken onto each skewer. Reserve the remaining marinade.

8. Spray the chicken generously with veg oil. Lay the skewers with the chicken portion on teh grill over medium-high heat, arranging them close together. (The uncovered portion of the skewers should not be over the coals.) Grill, basting frequently with the marinade and turning frequently to prevent burning, until the surface is crispy and brown nad the inside is firm and white, 8-10 minutes. Transfer to a platter and serve.

Crispy Ginger-Lime Chicken Thighs with Couscous

From Everyday Food March 2008

serves 4
For chicken:
1 Tb finely grated peeled fresh ginger
1 Tb fresh lime juice
2 tea curry powder
4 scallions, minced
course salt and ground pepper
8 bone-in, skin-on chicken thighs

For couscous:
2 cups couscous
2 carrots, grated
1 c cilantro leaves, chopped
2 Tb olive oil

1. Heat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 tea salt and 1/4 tea pepper.

2. Arrange chicken on baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.

3. Turn thighs, skin side down, on baking sheet. Cook for 15 minutes. Flip thighs, skin side up, and continue tobroil until skin is crisp and an instant-read thermometer registers 180, about 15 minutes more.

4. In the meantime, boil 3 cups water, stir in 1 tea salt, couscous, and carrot. Cover pan and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and gently stir in cilantro and oil. Season with salt and pepper.

Stir-fried Honey Ginger Chicken with Veggies

From Everyday Food Jan/Feb 2010

serves 4

1/4 c honey
2 T rice vinegar
2 T soy sauce
1 lb boneless, skinless chicken breasts or thighs, sliced inot 1/4 inch strips
1/4 c minced peeled fresh ginger
2 garlic cloves, minced
any veggie, such as broccoli, green beans, sweet peppers
cooked rice
fresh cilantro

In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high heat until hot. Add 1 Tb oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate. Add 1 Tb oil, ginger and garlic to skillet and stir until fragrant, 30 seconds. Add veggies and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice topped with cilantro.

Clay-Pot Miso Chicken

From www.epicurious.com

Makes 4 generous (main course) servings

2 1/2 lbs chicken thighs, with skin and bone
½ c wood ear mushrooms
5cups water, divided
About 2 cups reduced-sodium chicken broth
1stalk burdock root (sometimes called gobo)
1/2 teaspoon distilled white vinegar or fresh lemon juice
1 and one 1/2 tablespoons canola oil
1 large onion, coarsely chopped
1 lb fresh shiitake mushrooms, stems discarded, large caps quartered
1 and one ½ tablespoons finely chopped peeled ginger
1 and one ½ tablespoons finely chopped garlic
1/2 cup mirin (Japanese sweet rice wine)
1/2 cup white miso (also called shiro miso)
1/4 cup soy sauce
1/2 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (8 cups)

Accompaniment: steamed rice
Garnish: chopped scallions

Preheat oven to 500°F with rack in middle. Pat chicken dry, then roast, skin side up, in 1 layer in a shallow baking pan until skin is golden brown, 35 to 40 minutes. While chicken roasts, soak wood ear mushrooms in 2 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.

Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 2 cups liquid. Reduce oven to 300°F and move rack to lower third. Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 1 cup water.

Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes. Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 2 cups water. Bring to a boil, skimming off any froth. Cover pot and braise in oven until chicken is tender, about 1 hour.

Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls over rice.

Chili-Rubbed Chicken with Barbecue Table Mop

From Bon Appetite 1995

serves 6

Dry-rubbed before grilling, the delicious bird is then generously drizzled with a zesty sauce at the table-twice the firepower for twice the fun.

Chili Rub
3/4 cup chili powder (about 3 1/2 ounces)
3 tablespoons brown sugar
2 teaspoons cayenne pepper

Mop
1 cup hickory barbecue sauce
3/4 cup ketchup
1/3 cup orange juice
1 tablespoon soy sauce
1 teaspoon hot pepper sauce (such as Tabasco)

Other
2 3 1/2-pound chickens, quartered, backbones discarded
3 cups mesquite wood chips, soaked in cold water 1 hour (optional)

For Chili Rub:
Mix all ingredients in bowl.

For Mop:
mix first 5 ingredients in medium bowl.

Arrange chicken in single layer on large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat). When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop separately.

Mediterranean Chicken Packets

From Everyday Food, April 2009

Serves 4

4 boneless, skinless chicken breast halves
salt & pepper
1 can (14.5 oz) diced tomatoes, drained
4 artichoke hearts from a can, quartered (I use TJs in oil, and eliminate oil from below)
12 Kalamata olives, pitted and halved
4 tea capers
1/2 c crumbled feta (2oz)
1/2 tea Italian seasoning
1 Tb olive oil
Rice, cooked

Preheat oven to 375. Place four 12-inch squares of parchment papter or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.

Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.

Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20-25 minutes. Serve on rice.

White Chili

From Weight Watchers Cook it Quick!

Serves 8

4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil

1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.

Perfect Roast Chicken

From The Naked Chef by Jamie Oliver

serves 4

One 2 1/2 - 3 lb chicken
salt and freshly ground black pepper
3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
1/4 c olive oil
1 lemon, halved
4 bay leaves, torn
2 springs of fresh rosemary

Preheat oven and a roasting tray to 425. Wash the chicken inside and out and pat it as dry as possible with paper towels. Rub the cavity with salt, then, being very careful, grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin fro the meat of the breast. It's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle. Sprinkle a little slt down the gaps that you have made, and push in the chopped herbs. Drizzle in a little olive oil. Stuff the chicken cavity with the lemon, bay and rosemary. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine. Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs. With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side and cook for 5 minutes. Turn the chicken onto the other side and cook for another 5 minutes. Place the chicken on it's back and cook for 1 hour.

Caramelized Black Pepper Chicken

From Food and Wine magazine, September 2008

4 servings

1/2 c dark brown sugar
3 Tb Asian fish sauce
1/4 c water
3 Tb rice vinegar
1 tea minced garlic
1 tea finely grated fresh ginger
1 tea coarsely ground pepper
2 fresh Thai chiles, halved
1 Tb canola oil
1 shallot, thinly sliced
1 lb skinless, boneless chicken thighs, cut into 1 inch pieces
4 cilantro sprigs

1. In a small bowl, combine the brown sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

2. Heat the oil in a large, deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken adn simmer over high heat until the chicken is cooked through, about 10 mintues. Transfer to a bowl and garnish with the cilantro.

Serve with Jasmine rice.

Chicken Chilequiles

From Everyday Food

1 roast chicken, meat pulled off the bone and torn into small pieces
2-4 cloves of garlic
2 chipotle chiles in adobo sauce, chopped
1 28 oz can of whole peeled tomatos
1/2 - 1 c chopped cilantro
sour cream
chunck or crumbled feta
tortilla chips

Put garlic in a pan with a little oil. Once golden, add chilis and cook a few more minutes til warm.

Add tomatoes, with our without juice, depending on preference, cook an additional 3-5 minutes.

Add chicken to pan and mix well. Cook an additional 3-5 minutes, or until chicken is warm.

Take pan off heat and add cilantro.

Put a handful of tortilla chips in a bowl and scoop chicken mixture onto chips. Add a slice or two of feta or a bit of crumbled feta, a couple spoonfuls of sour cream and any additional cilantro as desired.

Grilled Greek Chicken Kebabs with Mint-Feta Sauce

From Everyday Food May 2008

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
1 zucchini, halved lengthwise and cut crosswise into 1 inch pieces
1/2 small red onion, quartered, layers separated
2 T olive oil
1 tea dried oregano
3 T red-wine vinegar
salt and pepper
1/2 c crumbled feta (2 oz)
1/4 c plain low-fat yogurt
1 c fresh mint leaves

1. In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano and 2T vinegar, season with 1/2 tea salt and 1/4 tea pepper. Marinate at room temp for 30 minutes or refrigerate up to overnight

2. Heat gril to medium. Skewer meat and veggies, alternating. Grill skewers until chicken is cooked through, 12-14 minutes

3. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining T vinegar until smooth.

Rice To Go With:

Sesame-Lime Rice

1 c long-grain white rice (or jasmine)
salt and pepper
2 T sesame seeds, toasted
1 T veggie oil
1/2 tea finely grated lime zest plus 1 T fresh lime juice

1. Make rice in rice cooker.

2. Toss rice with sesame seeds, oil and lime zest and juice. Season with salt and pepper.

Lemon and Pine-nut Variation:

In step 2, replace veggie oil and lime zest and juice with same amounts of olive oil and lemon zest and juice; use 1/4 cup toasted pine nuts instead of sesame seeds.