Chicken Madrid

I got a few “new” (to me, anyway) cookbooks from a friend’s porch sale recently, and one of them has really captured my attention. Eating Well When You Just Can’t Eat The Way You Used To by Jane Weston Wilson. Although the book is geared to those over 50, making improvements in daily nutrition is a terrific goal at any age. And with recipes as YUMMY as these, you’ll never feel deprived! Today’s Chicken Madrid is crisp outside, tender within, and permeated with bright citrus flavor.

Serves 4.



SODIUM CONTENT: 75 mg per serving

INGREDIENTS

1 lb. boneless, skinless chicken breasts, cut into large cubes

MARINADE:
3 garlic cloves, minced
1 t. dried oregano
1 t. dried thyme
1 t. ground cumin
1/2 t. freshly squeezed lime juice
1 t. freshly squeezed orange juice
1 slice unpeeled orange (1/2-inch thick), seeded and finely chopped
1 T. olive oil
1 T. dry white wine

DIRECTIONS

Put the chicken into a large plastic zip-top bag. Add the ingredients for the marinade, seal well and shake vigourously to combine. Refrigerate at least 1 hour, preferably longer (several hours or even overnight). Remove chicken from fridge when it’s time to cook. Thread chicken onto skewers (remember to pre-soak them if you are using wooden skewers – this will keep them from burning). Preheat broiler or grill. When ready, place skewered chicken roughly 6 inches from flame. Broil or grill about 3 minutes per side. Remove from heat and serve immediately.

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