Honey-Glazed Chicken Skewers with Sansho Pepper on Couscous
One of the great things about breasts is that they come in two's- haha! So after last night's Mediterranean-influenced meal, I decided to turn the second of the chicken breasts I had in the fridge into something a little more of the Asian persuasion :-)
These 5 skewers of honey-coated chicken are made from 1 breast, marinated in ginger, light soy sauce and lime, glazed in honey and then brought to glorious life with a sprinkle of intensely citrusy Sansho pepper to knock your socks off! I served them on a Tandoori-spice and lime-infused couscous on a bed of arugula, with a couple of juicy cherry tomatoes to counter-point the strength of the Sansho. Oh-and one last thing... it was a delicious combination!
I put the strips of chicken into a plastic bag, added a few drops of sesame oil, a little light soy sauce, a 2" chunk of ginger and a clove of garlic, grated, along with the juice of 1 lime and let them marinate for a while. Cut to this thickness they don't need to marinate for too long- I only had them in for 30 minutes and they were fine, but a couple of hours would probably have been better.
I prepared 2 cups of couscous by covering it with boiling water, adding 1 chopped Spring onion, a handful of finely chopped parsley and honey and 2 Tablespoons of Tandoori spice. I seasoned it with salt and pepper, added a little sesame oil, stirred it well and allowed it to sit and "cook" for 10 minutes... easy!
The chicken skewers went onto a hot griddle for 2-3 minutes from each side- of course they would have been even better if I had made them in a grill... but alas! Once the skewers are lightly brown on each side, deglaze the pan with a little splash of rice wine if you have it, or regular white wine if you don't and add a drizzle of honey... and quickly rotate them to get them coated on both sides! I said quickly! Because that honey will soon become too dark and turn bitter on you if you are not careful!
Serve the skewers on a bed of couscous and arugula and sprinkle with Sansho pepper for that added "kick". I shall leave it up to your own discretion how much of it you use as it IS pretty potent stuff! But the intense citrus flavor is out of this world- and I am sure you are going to love it!