Funny thing about inspiration you never know where it is going to come from, how it will strike. Case in point this blog, it started on a whim, a jest, and has evolved into a journey of a rather unique self discovery
You you what the best part of it all was, the time we would be together, maybe even she complained about how long she spent preparing everything, and in just a short time everyone gobbled it all up. You know they truly loved it, they did! How could they not, when you create something that good you have to eat, and enjoy with gusto and satisfaction.
This is where my love of food and cooking started, so what about you? Food for thought today. So what is that all inspiration is? Do you just see something, maybe read something, or just possibly there may be a little something just enticing enough to draw you in and make you want to try that dish just once.
1 cup long-grain white rice
1 medium zucchini, coarsely grated
1-1/4 lbs boneless, skinless chicken thighs (6 to 7), cut into 1 1⁄2-inch pieces
1 small red onion, cut into 1 1⁄2-inch pieces
¼ fresh pineapple cubed or use chunks of canned pineapple
1 navel orange, cut into 16 pieces
2-3 Tbsp olive oil, plus more for the grill
1/4-1/3 cup orange juice
½ tsp ground cumin
¼ tsp cayenne pepper
salt and black pepper
- Soak 8 small wooden skewers in water for at least 15 minutes.
- In a large bowl, toss the chicken, onion, and orange with the oil, orange juice, cumin, cayenne, ¾ teaspoon salt, and ¼ teaspoon black pepper; let marinate for 20 minutes or up to 2 hours. Thread onto the skewers.
- Cook the rice according to the package directions. Remove from heat, then sprinkle the zucchini over the rice, cover, and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.
- Heat a grill or grill pan to medium, lightly oil the grate, and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is just tender, 15 to 18 minutes. Serve over rice.