I know it sound’s funny but I just….. have to tell you about another food penchant I have. I am utterly obsessed with kebabs. If you like it, then you should put a stick in it may well be one of my cooking mantras.
Lord only knows what that says about the sad state of my psyche. My addiction to Buffy the Vampire Slayer gone awry? Or just being time poor and realising that if you chop stuff up small and put a stick in it, food cooks in a fraction of the time? Yeah, lets go with that one.
Guess what? We’ve finally hit E in the A-Z of Cooking. And to quote The Shamen from 1992. “E’s are good, e’s are good”. And I’m sure, in some sort of 13 year prescience, this is EXACTLY what they were referring to. Shame on you all those people who thought it was some thinly veiled drug reference.
And not only are we up to E but, in another tip to the music of 1992 we are Easy Like a Sunday Morning or Easy Enough For Beginners as The A-Z of Cooking prefers to call it.
And yep, the recipe for Devilled Chicken, because that’s what we’re making today folks is easy peasy.
Mix together the wet ingredients – chutney, tomato paste, mustard and tabasco and pour over your chicken pieces. I didn’t have chutney so I used a sweet chilli relish I was given in a Christmas Hamper. You could also use a sweet chilli sauce or anything else that is going to give you a sweet and spicy vibe.
And for something that easy, it’s very tasty. And sure you can leave it just like that. Or, fancy it up a bit by cutting the chicken into smaller pieces,adding some veg and putting a stick in it to make some super easy, super tasty chicken skewers.
I used cherry tomatoes, onion, green peppers and pineapple. And these were delicious! And with all the time I saved, I made these dinky little pot plant holders with air plants and recycled wine corks and watched the Faith No More version of Easy about a million times on YouTube. You could probably do something more useful with your life….
Anyway, I ‘m off to
drink more wine…create a few more planters. I think I might give them as stocking stuffers this year. I might need to create a LOT more planters between now and Christmas! I know, it’s a dirty job, but someone’s got to do it!
Have a fabulous week.
- 3 tbsp chutney / sweet chilli relish / sweet chilli sauce
- 1 tbsp tomato paste
- 1/4 tsp Tabasco sauce, or to taste
- 1/4 tsp wholegrain mustard
- 4 chicken breast pieces
- 1 onion, sliced
- 1 punnet cherry tomatoes
- 1 can pineapple rings, quartered
- I green pepper, cut into strips
- Salt and Pepper
- Mix together the chutney, tomato paste, Tabasco sauce, mustard and seasonings.
- Cut the chicken breasts into long, thin strips.
- Place in the chutney mix and stir to combine.
- If you have time, leave this to marinate, you can leave it overnight or use it immediately.
- Heat your grill to 200C
- Thread the chicken onto skewers, alternating with vegetables and pineapple.
- Place under the grill and cook for 15 minutes or until chicken is tender, and juices run clear
- If using wooden skewers, soak in water for half and hour before using.