GRILLED CHICKEN KEBABS WITH ROMESCO SAUCE
Belen’s Note: This recipe came from Sunset Magazine and it was a smash hit. It made great leftovers too. I have also made the sauce with sun-dried tomatoes instead of roasted red peppers and it was just as amazing! 🙂
Romesco sauce has its roots in the Spanish province of Catalonia. Although the mixture has lots of variations, most combine roasted red peppers, nuts, garlic, and crusty bread to make a thick sauce that often tops grilled fish.
PREP AND COOK TIME: 40 minutes
MAKES: 4 servings
NOTES: Smoked Spanish paprika, also known as pimenton, is available in the spice aisles of many grocery stores.
8 wood or metal skewers
2 Ibs. boned, skinned chicken breasts, cut into 1 1/2-in. cubes
1/2 cup chopped fresh cilantro
1/2 cup extra-virgin olive oil, divided
2 tbsp. fresh lime juice
2 tsp. plus 1 tbsp. minced garlic
1 tsp. each coarse kosher salt and smoked Spanish paprika (pimenton; see Notes)
1/2 tsp. freshly ground black pepper
3/4 cup peeled roasted red peppers (canned or fresh)
1/4 cup whole almonds or hazelnuts, toasted
1 slice crusty bread, toasted and cut into cubes
1 tbsp. sherry vinegar
1. If using wood skewers, soak in cold water at least 30 minutes before using. , In a large bowl or resealable plastic bag, combine chicken, cilantro, 3 tbsp. oliv oil, lime juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.
2. Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until pureed; sauce will be thick.
3. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. abo1/e cooking grate only 3 to 4 seconds). Thread chicken onto skewers, discarding marinade. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turn skewers over. Cook 4 minutes, until chicken is browned and cooked through. Serve hot, accompanied by sauce.
PER SERVING 533 CAL., 47% (2S2 CAL.) FROM FAT;
56 G PROTEIN; 28 G FAT (4.2 G SAT.); 14 G CARBO (2.9 G FIBER); 495 MG SODIUM; 132 MG CHOL.
An easy, fragrant side dish that complements the smoky romesco sauce.
PREP AND COOK TIME: 20 minutes
MAKES: 4 servings
3 tbsp. butter
1/8 tsp. crushed saffron threads
1 medium onion, sliced into half-moons
1 cup reduced-sodium chicken stock
One 10-oz. box couscous (1 1/2 cups)
1/3 cup chopped fresh flat-leaf parsley
1. In a medium frying pan (with sides at least 2 in. high) over medium heat, melt butter. Add saffron and cook, stirring, 1 minute. Add onion and salt and cook, stirring, until translucent, about 7 minutes.
2. Add chicken stock and 1 cup water and bring to a boil. Add couscous, stir, cover, and remove from heat. Let stand 5 minutes.
3. Fluff couscous with a fork, then gently stir. Sprinkle with parsley and serve.
PER SERVING 364 CAL., 23% (82 CAL.) FROM FAT;
10 G PROTEIN; 9.1 G FAT (5.5 G SAT.); 59″