RECIPE: Some Kind of (SKO) Chicken

circa
This is a recipe I for real came up with, all on my own. Enjoy.


Shopping List:

Molasses -- 8 oz.
Red Pepper Jelly -- 6 oz.
Onion -- 1/2, chopped
Shallots -- 1 bulb, minced
Chicken Strips -- 2 lbs., completely thawed
Salt -- 1/3 cup
Cumin -- 1/4 cup
Black Pepper -- 3 tablespoons
Cilantro -- 1/4 cup, chopped
Red Bell Pepper -- 1, large, cut into strips
Optional: 
Cayenne Pepper -- small pinch
Lemon/Lime/Orange Zest -- to garnish
Milk-Fat Yogurt -- 1 dollup per serving

In a large skillet with a metal handle, heat up molasses with red pepper jelly over medium heat; as the sauce is heating up, chop up the half onion, mince the shallots; put chopped onion while the sauce is bubbling, stir; put in shallots, stir

While the sauce is cooking, line the top oven rack with tin foil and turn broiler on high; in a large bowl, put in the salt, cumin, black pepper, and finely chopped cilantro leaves, mix together; put chicken strips in the bowl, then cover strips with spices by hand; by this time, the broiler should be hot, so line the chicken strips onto the tin foil

As the chicken is broiling, go back to the sauce and stir to make sure jelly is completely broken up, then turn heat to low; OPTIONAL: add a small pinch of cayenne pepper directly in sauce

Check on chicken, and turn over if the top side of each strip is dry

After turning chicken, add half of the red pepper to the sauce and stir; leave the other half alone (otherwise it's harrassment, and peppers don't like that, so the pepper won't taste as good, and you'll be in jail--so you won't even be able to eat it, anyway)

When the other side of the chicken is dry, take it out, close the oven door, turn off the broiler and switch to bake, set to 375; and let the chicken sit for about 5 minutes; as the chicken sits, turn the heat of the sauce pan to medium low; add chicken, and stir, lifting sauce from the bottom of the pan over the strips; after stirring for about 1 1/2 minutes, add the rest of the red pepper strips, then stir occasionally until the oven is preheated

Once the oven is heated, put in the skillet and set a timer for 10 minutes; after 10 minutes, take it out, give it one more stir, add zest for a garnish, and you're done!

Serve over rice or noodles; add optional yogurt for extra flavor

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