I invented a new recipe the night that Barack secured enough delegates to win the nomination. I named the dish "Candidate Chicken" and have served it to dinner guests and at parties to rave reviews.
I had planned on keeping the recipe a secret in the hope that, at some point, I could enter it in a Food Network contest. Alas, I don't own a video camera and can't really afford one right now, so that is a dream deferred. Because I love this community so much, and even though I've been asked for it (and said NO) by many very close friends, I'm sharing it with you first.
I will be making this dish, in honor of our soon-to-be President Obama, on Election Night. It requires 24 hours to marinate, so be ready in advance. I invite you to join in:
Candidate Chicken
1 boneless, skinless chicken breast per person being served
3 dried poblano chiles, stems removed
2 dried Anaheim chiles, stems removed
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons crushed garlic
2 whole green (scallion) onions, cleaned
1 large shallot, coarsely chopped
1.5 teaspoons ground black pepper
1.5 teaspoons salt
1 teaspoon garlic powder
1 cup water
2-3 bamboo skewers per chicken breast
Cut the chicken breasts into cubes and place into a zipper bag. Combine all remaining ingredients in a blender and blend until relatively smooth (it should be a nice orange color with bits of onion and shallot visible). Pour half of mixture over chicken pieces in bag, adding water if needed to thoroughly coat. Retain other half of mixture and refrigerate both it and the chicken for 24 hours.
One hour before cook time, soak skewers in water. Skewer chicken pieces (5-6 each usually is about right, depending on cube size). Prepare grill (indoor or outdoor) as per normal process. Grill the skewers for three minutes per side, basting often with remaining marinade.
Serve with rice pilaf or roasted red potatoes and a salad. Yummy yummy.