Saturday, April 10, 2010

Spiced chicken and wild rice

I served with a bowl of fig spread/jelly (a couple tbsp mixed with a splash of balsamic vinegar), which was great on top of the chicken and mixed with the rice. The other thing in the pic is a piece of sausage...we were getting rid of stuff in the fridge. Totally doesn't go with this meal, but tasty all the same.

Grilled Spiced Chicken
2 chicken breasts (aim for 6oz each)
3 parts cumin
1 part cinnamon
2 parts ground coriander
2 parts salt
Spray butter
(I counted about a small pinch as a part)

Turn on grill.
Mix together spices. Spray each breast with butter, sprinkle with spices, and rub in a bit. Flip and rub the other side.
Cook about 6 min a side on low.

Wild Rice:
About 1/3 of an onion, chopped
3 cloves garlic, finely chopped
Olive oil
1 cup wild rice (any kind, I like the wild/brown mixes)
A bit more than 2 cups water
Bouillon cube
or chicken broth instead

Sauté onion and garlic in a splash of olive oil. Cook a couple minutes, add rice. Stir, cook a minute or so, then add water and bouillon (or an equal amount broth). Bring to boil, cover and reduce to low. Cook 30-35 minutes until water is absorbed. Let stand a couple minutes.
Serves four.

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