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Thai Chicken Skewers with Coconut Rice



Ingredients:
Marinade & Chicken
2-3   limes
1   1-in. (2.5-cm) piece fresh gingerroot, peeled
1   can (14 oz/398 mL) coconut milk, divided
1   cup (250 mL) loosely packed fresh cilantro
1/3   cup (75 mL) Thai red curry paste
4   garlic cloves, peeled
3   tbsp (45 mL) packed brown sugar
1 1/2   tbsp (22 mL) lemon grass paste
1/2   tsp (2 mL) salt
1   lb (450 g) boneless, skinless chicken thighs
8   green onions with tops, divided
12   mini bell peppers, seeded
Rice
1 1/4   cups (300 mL) water
1   cup (250 mL) coconut milk reserved from marinade
1   cup (250 mL) uncooked jasmine rice, rinsed
1/2   tsp (2 mL) salt
1/2   tsp (2 mL) sugar
   Green onion tops reserved from chicken
1/4   cup (50 mL) finely chopped fresh basil leaves (optional)
Directions:
  1. For marinade, juice limes with Juicer to measure 3 tbsp (45 mL). Grate ginger with Microplane® Adjustable Fine Grater to measure 1 1/2 tbsp (22 mL). Combine lime juice, ginger, 3/4 cup (175 mL) of the coconut milk, cilantro, curry paste, garlic, brown sugar, lemon grass paste and salt in Manual Food Processor; cover and pump handle until cilantro is finely chopped. Reserve 1/3 cup (75 mL) of the marinade for brushing on chicken and bell peppers during grilling; cover and refrigerate. Cut chicken into 1-in. (2.5-cm) pieces. Place chicken in large resealable plastic bag. Pour remaining marinade into bag; seal bag and turn to coat. Marinate in refrigerator 8 hours, turning occasionally, or overnight.
  2. Prepare grill for direct cooking over medium-high heat. Thinly slice green onion tops; set aside. Remove chicken from marinade; discard marinade. Thread chicken, bell peppers and green onion bottoms evenly onto BBQ Skewers. Grill, covered, 12-15 minutes or until internal temperature of chicken in thickest piece reaches 165°F (74°C), turning occasionally with BBQ Tongs. Brush skewers with reserved marinade during the last 5 minutes using BBQ Basting Bottle. Transfer skewers from grill to Large Sheet Pan.
  3. Meanwhile, for rice, combine water, reserved coconut milk, rice, salt and sugar in Rice Cooker Plus. Microwave, covered, on HIGH 5 minutes. Reduce power to 50%; microwave 7 minutes. Let rice stand, covered, 5 minutes. Fluff rice with fork; stir in half of the reserved green onion tops and basil, if using. Serve skewers over rice; garnish with remaining green onion tops.

Yield: 4 servings

Nutrients per serving: (1 skewer, 1 cup/250 mL rice): Calories 510, Total Fat 23 g, Saturated Fat 15 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 50 g, Fiber 4 g, Protein 27 g

Cook's Tips: Three small bell peppers can be substituted for the baby bell peppers. Slice seeded bell peppers into 1-in. (2.5-cm) pieces and proceed as recipe directs.

To remove excess starch from jasmine rice, rinse the rice under cold running water using (7-in./18-cm) Strainer until the water runs clear.