Spicy (not really) Chicken Brochettes Over Rice

Don't be intimidated because the ingredient list looks a little lengthy. This is a shake, stir dazzle recipe. It's not at all hard to get on the table and it's a nice change. The great thing about this recipe is that the marinade flavors the kabobs and serves as the sauce for the rice. I bet you have a few marinade recipes of your own that you can apply this same principal too.

Shortcut chef: Marinate the chicken the night before.

If the Queen's coming for dinner: Go wild and get fancy, add chunks of onion and pineapple to the skewers before you cook them or whatever veggie appeals to you. Cut the veggies the same size as the chicken and allow a few extra minutes of cook time.

Tip: Most newer microwaves have a rice setting, follow their directions and if you're not satisfied, follow my instructions next time. It works every time.

Tip: Use two skewers per kabob so it won't twist all around on the skewer.

Yield: 4-6 Servings

Ingredients

1	# boneless, skinless chicken, cut into 1" cubes
	juice of three limes
1	Tablespoon extra virgin olive oil
1/4	cup plain low-fat yogurt
4	grated garlic cloves
1/4	tsp. Kosher salt
1/4	tsp. ground cardamom
2	tsp. ground turmeric
1/2	tsp. ground allspice
1/4	tsp. cracked black pepper
1/2	tsp. ground cumin
3	Tablespoons extra virgin olive oil
1/4	cup plain low-fat yogurt
8	skewers (2 per serving)

2	cups of long grain rice
3 1/2	cups chicken stock or water
1/2	cup dried currants or raisins

	Place lime juice, olive oil and yogurt in a bowl and stir until just combined. Add garlic, salt, cardamom, turmeric, allspice, black pepper and cumin. Mix until completely combined. Taste and adjust seasonings. Divide the marinade in half placing second half in the refrigerator for now.
	Place chicken in zipper plastic bag; pour one half of the marinade over chicken. Seal the bag turning until all chicken is completely coated with marinade. Place in refrigerator at least one hour or overnight if possible. Place skewers in water and soak one to two hours.
	One half-hour before serving, light the grill or turn on the oven broiler to high. Place rice, stock or water, raisins or currants and remaining half of marinade in an 8 cup glass measuring cup or any microwave safe bowl. The rice expands a lot during cooking, so choose a container large enough to accommodate the final product. Microwave on high, uncovered, for ten minutes. Reduce microwave to medium-low, continue cooking uncovered, for fifteen minutes. Do not stir the rice at any time during the cooking process. Fluff with a fork just before serving. Season with salt to taste.
	Meanwhile, grill or broil chicken skewers, about 4-6 minutes per side or until fork tender and cooked through. Serve kabobs over rice.

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