And so we come to the “actual meals” part of my daughter’s class recipe book.
First, we have Sweet Chilli Chicken Skewers.
6 chicken tenderloins, sliced in half lengthwise
12 bamboo skewers, soaked
2 T sweet chilli sauce
Zest and juice of 1 lemon
1 T grated ginger (I got mine from a jar)
2 tsp olive oil
2 garlic cloves, crushed (jar)
1/2 tsp ground coriander
- Thread chicken strips onto bamboo skewers.
- Mix everything else and marinade the chicken in it.
- Bake in moderate oven for half an hour, keeping it covered with aluminium foil for the first twenty minutes, and turning once. (The original recipe said to char-grill or BBQ for 3-4 minutes each side.)
(I cooked some frozen chips to go with them.)
I wasn’t super enthusiastic about this—I’m against anything with chilli, as a rule—but the sauce was simply exquisite.
The kids enjoyed squeezing and sucking on the lemon:
TJ also enjoyed the sauce—as did I!
It was a rather nice dinner. TJ was enthusiastic (he likes novelty, and is going through a pro-unusual food phase, although he still likes being able to clearly see exactly what each item is—the sauce was thin enough that it fundamentally didn’t register as “other”). Louisette. . . not so much. We made a rule at the beginning of this adventure that she had to have at least one bite of everything we made.
Yum Factor: 4 (an excellent meal)
Health: 4 (loses points for only being a meat recipe, rather than a balanced meal)
Easy: 4 (no real skill required, but slicing the chicken and putting it on skewers is more work than I usually do for a meal)
Will make again? Probably not as skewers (unless I’m bein’ fancy-like), but that sauce was great and I expect I’ll make it again at some point.