Indian Chicken Brochette With Lentils And Snow Peas Recipe
Ingredients
| Lentils | 1 1/2 Cup (16 tbs) | |
| Minced parsley | 2 Tablespoon | |
| Scallions | 4 , thinly sliced | |
| Freshly ground white pepper to taste | ||
| Vegetable seasoning to taste | ||
| Snow peas | 3/4 pound | |
| Unsalted butter | 1 Teaspoon | |
| Sesame oil | 1/4 Teaspoon, pressed | |
| Boneless chicken breasts | 1 1/2 Pound | |
| 1 red, green, or yellow pepper, or a mixture | ||
| Mushrooms | 8 | |
| Eggplant | 1/2 Medium | |
Directions
TO PREPARE THE LENTILS: Put lentils in a pot with 1 1/2 quarts of cold water, bring to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, or until they are tender but not mushy.
Drain, put in a bowl, and mix with the chopped parsley and scallions.
Season to taste.
Keep warm, or reheat in the top of a double boiler just before serving.
TO PREPARE THE SNOW PEAS: While the lentils are cooking, remove the ends of the snow peas and string them.
Have a bowl of cold water ready.
Blanch the snow peas in 2 quarts of boiling water for 30 seconds.
Drain and immediately plunge into the cold water to set the color and preserve the flavor.
When the snow peas are cool, drain and pat dry.
Just before the chicken is done, heat a saute pan, add the butter, sesame oil, and snow peas, and toss for I minute to heat through.
TO PREPARE THE BROCHETTES: These can be prepared several hours before they are broiled.
Remove any fat from the chicken breasts and cut them into 1 inch pieces.
Cut the pepper into quarters, remove the stems, seeds, and whitish membranes, then cut each quarter in half crosswise.
Cut off the mushroom stems (reserving the stems for stock).
Without peeling, cut the eggplant into eight 1 inch cubes.
Thread each of 4 bamboo or metal skewers with one quarter of the chicken and 2 pieces each pepper, mushrooms, and eggplant.
If prepared ahead, place the skewers on a plate, cover tightly with plastic wrap, and refrigerate.
Preheat the broiler.
Broil the chicken brochettes for 4 to 6 minutes on each side.
Chicken cooks quickly when it is cut into small pieces, so be careful not to let it burn or dry it out.
Drain, put in a bowl, and mix with the chopped parsley and scallions.
Season to taste.
Keep warm, or reheat in the top of a double boiler just before serving.
TO PREPARE THE SNOW PEAS: While the lentils are cooking, remove the ends of the snow peas and string them.
Have a bowl of cold water ready.
Blanch the snow peas in 2 quarts of boiling water for 30 seconds.
Drain and immediately plunge into the cold water to set the color and preserve the flavor.
When the snow peas are cool, drain and pat dry.
Just before the chicken is done, heat a saute pan, add the butter, sesame oil, and snow peas, and toss for I minute to heat through.
TO PREPARE THE BROCHETTES: These can be prepared several hours before they are broiled.
Remove any fat from the chicken breasts and cut them into 1 inch pieces.
Cut the pepper into quarters, remove the stems, seeds, and whitish membranes, then cut each quarter in half crosswise.
Cut off the mushroom stems (reserving the stems for stock).
Without peeling, cut the eggplant into eight 1 inch cubes.
Thread each of 4 bamboo or metal skewers with one quarter of the chicken and 2 pieces each pepper, mushrooms, and eggplant.
If prepared ahead, place the skewers on a plate, cover tightly with plastic wrap, and refrigerate.
Preheat the broiler.
Broil the chicken brochettes for 4 to 6 minutes on each side.
Chicken cooks quickly when it is cut into small pieces, so be careful not to let it burn or dry it out.
Chef
