Fix, Freeze, Feast - Kati Neville [19]
These kabobs make a delightful alternative to the usual fare, and they’re easy to prepare year round. If you plan to use disposable wooden skewers, remember to soak them in water before threading on the chicken. Whether grilled or broiled, the kabobs pair well with sticky white rice and steamed fresh vegetables. —KN / LT
PEANUT SATAY
MAKES 3 ENTRÉES, 4 – 6 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN THIGHS
¾ cup natural chunky peanut butter
½ cup orange juice concentrate, thawed
cup soy sauce
1 tablespoon minced ginger
2 teaspoons orange zest
½ teaspoon hot pepper sauce
5 scallions, chopped (about ¾ cup)
3 one-gallon freezer bags, labeled
ON HAND FOR COOKING EACH ENTRÉE
8 (9-inch) wooden or metal skewers
1. Rinse chicken and cut into ½ inch strips. Divide chicken evenly among the three 1-gallon bags.
2. Combine peanut butter, juice concentrate, soy sauce, ginger, orange zest, and hot pepper sauce in a medium bowl; divide evenly over the chicken. Into each bag measure about ¼ cup scallions.
3. Seal and gently shake bag to distribute scallions. Freeze.
WHAT IS ZEST?
When a recipe calls for the zest of a citrus fruit, it’s referring to the colorful part of the skin. Don’t confuse the zest with the white pith part, between the fruit and zest, as it can be quite bitter. To remove the zest, wash and dry the fruit. Then, using a zester or fine grater, gently shave the colorful, outermost part of the peel.
TO COOK ONE ENTRÉE
This entrée can be prepared outdoors on a grill or in the kitchen using your broiler.
1. Completely thaw one entrée in the refrigerator.
FOR OUTDOOR COOKING
1. Prepare a medium-low fire in a gas or charcoal grill.
2. If using wooden skewers, soak them in water while chicken is thawing. Thread chicken pieces onto skewers. Grill until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Discard remaining marinade.
FOR INDOOR COOKING
Thread chicken pieces onto skewers. Arrange the kabobs on a greased broiler pan. Broil chicken 5 inches from the heat for 10 to 14 minutes, turning frequently, until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Discard remaining marinade.
LITE SOY SAUCE
If you’re watching your sodium intake, consider using “lite” or “lower sodium” soy sauce. It’s readily available in grocery stores next to the regular soy sauce.
You’ll be amazed that the simple ingredients in this dish can produce such a delicious meal. When I ask my children what they want for dinner, this is often their request. Sure to be a hit in your house, too, it goes straight from the freezer to the oven. Easy on the cook! —LT
HONEY-GLAZED CHICKEN THIGHS
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 7 POUNDS OR 16 PIECES) CHICKEN THIGHS ON THE BONE, SKIN REMOVED
1½ cups honey
¾ cup butter (do not substitute margarine)
½ cup prepared mustard
1 tablespoon curry powder
2 teaspoons salt
3 one-gallon freezer bags, labeled
1. Combine honey, butter, mustard, curry powder, and salt in a medium saucepan. Cook, stirring, over medium heat until all the ingredients dissolve into a smooth sauce, about 3 minutes. Cool.
2. While sauce is cooling, rinse and divide chicken evenly among freezer bags. Divide cooled sauce evenly over the chicken.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Thaw one entrée in the refrigerator just long enough to remove from the freezer bag.
2. Preheat the oven to 350ºF.
3. Place frozen chicken in an ungreased baking dish. Bake for 45 minutes. Remove dish from oven and separate chicken pieces into a single layer, placing pieces meaty side down to keep them moist. Bake for 1½ hours longer, or until the sauce has browned and is thick and sticky. The chicken will be thoroughly cooked but still moist from the sauce.
FREEZE FIRST!
Most of our recipes are equally good if cooked and eaten the same day they are prepared or frozen first. A few should be frozen before cooking. This recipe should be frozen and baked unthawed to allow the sauce time to caramelize