This recipe, in honor of the feast of St. Thomas the Apostle, was submitted last week by Alan J. Hommerding, Senior Liturgy Publications Editor for World Library Publications. I apologize for posting this late (our kitchen remodel/addition is proving to be quite overwhelming at the moment), but at least it will be here in the archives for next year. Thank you Alan!
"With July soon upon us, I remembered when I worked at a parish consecrated to St. Thomas. I came up with this recipe to combine the “holiday” weekend tradition of firing up the grill with an Indian flavor, since his legends say he took the Gospel to India."
Grilled Chicken and Rice Salad with Curry-Saffron Dressing
Prepare 3 cups whole grain brown rice according to package directions. Refrigerate.
Marinate 4 boneless, skinless chicken breasts in juice of ½ lemon and fresh ground pepper (a very light dusting on both sides of each breast) for about ½ hr.
Toss ½ large sweet onion, very coarsely chopped in 1 tbsp. olive oil and 1 tbsp. honey
Prepare coals in grill according to directions, when medium-hot:
Grill chicken breasts approx 7-8 min. per side, until done (depending on thickness), cover and refrigerate.
In a perforated grilltop skillet, sauté onions until browned/carmelized (you will need to stir constantly to avoid scorching the honey). Refrigerate.
Cube or shred cooled chicken.
Toss chicken, rice and grilled onions with ½ c. golden raisins (or other dried fruit) and dressing. Refrigerate and serve chilled. Garnish with dried chives, chopped scallions, or other herb.
1 small container plain yogurt
2 tbsp. curry powder
1 tbsp. saffron
salt and pepper to taste
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