yield: 4 servings -1½ pds. boneless chicken breast cubed about 1 inch
-1 lg. eggplant cubed about 1 inch
-1 large red onion peeled ends cut off , quartered and petals separated
-olive oil
-4 metal skewers
spice mix -2tsp. garlic powder
-2tsp. paprika
-2tsp.curry powder
-1tsp. ground ginger
-1tsp. cayenne pepper
-1tsp. coriander 1tsp.
-salt
combine all ingredients
rice -2 tbsp. butter
-1 cup rice
-2 cups water
-¼ cup raisins
-¼ pistachios
-1 pkg. mint rough chop (right before you put into cooked rice)
for rice: melt butter in sauce pan, add rice, season w/ about 2tsps. of above spice mix, stir and cook 3 min., add water and raisins, bring to boil, reduce heat to low, cover and cook 15-20 min. or until rice is tender and water has evaporated. Then remove from heat and let stand about 10 min., fluff and add pistachios. Keep warm and add chopped mint right before service.
for kabobs: heat grill to med. or med.-high, skewer chicken, eggplant and onion alternating between each. Brush well w/ olive oil. Season liberally w/ spice mix, place on grill for about 7 min. turn onto other side and grill 7-8 min. longer or until chicken has reached internal temp. of 165 degrees. Remove from grill and let rest about 10 min. Serve w/ rice.
