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September 12, 2006
Indian-style chicken skewers

[bento with chicken skewers, edamame, tomato, rice, trout]

Left: Indian-style chicken skewers; edamame; grape tomatoes; mini-plum
Right: fried trout with lemon-butter & chive sauce; rice; carrot & mint garnish

I got mauled at work today and didn't have time to post today's bento. Better late then never, eh? I may start posting the day's bento in the evenings now that things are really picking up at the office. :P

The chicken skewers are kind of misnamed. I make them in a big batch in the stove/oven and just skewer them for presentation. These moist and delicious chicken chunks taste great tossed in a salad -- they freeze well too!

2-1/2 pounds chicken breasts
2 tsp freshly ground black pepper
1/2 tsp turmeric
1/2 tsp cayenne pepper
2 tsp dried thyme leaves
2 tsp cumin
1/2 tsp garlic powder
1-1/2 tsp salt
2 tbsp canola oil
  1. Preheat the oven to 350 degrees F.
  2. Cut chicken into chunks, approximately 1"x1"x1". Place into a bowl and all dry ingredients plus 1 tbsp canola oil. Mix chicken with spices and let sit for 20 minutes.
  3. Heat remaining tbsp of oil in a wok (or large nonstick frying pan) over high heat. When the oil begins to smoke, add the chicken. Toss the chicken qiuckly in the wok until all pieces have turned opaque on the outside.
  4. Pour the chicken into a baking dish and arrange the chunks in a single layer. Cut a piece of wax paper slightly smaller than the bottom of the baking dish and place it lightly on top of the chicken. Bake until chicken is cooked through, about 10 minutes. Remove from baking pan quickly so that the hot pan doesn't dry the chicken out.

* Use gluten-free products
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