This recipe puzzles me. There is very little liquid in the marinade (a paltry 1/4 cup of wine and 2 tablespoons of olive oil) for 4-6 chicken breasts. But the recipe says to cook the marinade (after it has been on raw chicken) with the sauce ingredients. The thought of using a marinade after it has been hanging out with raw chicken doesn't sound appealing to me.
Rosemary Chicken Skewers
You can make this spice-laden recipe on the stove top or on a grill. Either way, use fresh spices, ideally from an Indian market.
Source: Simply Recipes
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Credit: Simply Recipes
FROM THE
RECIPE:
This is one of those great do-ahead recipes. Marinate the chicken the day before you cook it, and once cooked, the pieces are good hot or cold. One of the things that endeared me to Indian cuisine was that it's about contrasts: Something hot goes with something cooling; if it's spicy, it's mixed with something fruity. I love it!
So I make a cucumber raita with salted and drained cucumber cubes, Greek-style yogurt, lots (and I mean lots ...) of chopped garlic, fresh lime juice and a big handful of chopped mint. After making it, I think raita is now my favorite thing in the world. I also mixed up diced pineapple with hot chile flakes, mint, lime juice and toasted coconut for a quick, chutney-like accompaniment.
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Ratings & Reviews (2)
Once chicken is cut up into cubes, you don't need that much marinade... Cooking the marinade to use for the sauce is no different than making chicken soup with raw chicken! If the recipe stated to use the marinade without cooking it then there would be a problem!
Rosemary Chicken Skewers
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