Food For Thought

Here’s the recipe for the wonderful chicken hor d’oeuvres John made for the FFT Antiques opening reception. Everyone was raving about it and he agreed to share his secret. It turns out the recipe is from the Silver Palate Good Times Cookbook, and it’s definitely not lean, but meant to be served in bite-sized chunks.

Silver Palate Thai Chicken Skewers

2 whole chicken breasts (4 pcs) skinned/boned
2 cups of half and half
1 1/2 cups of mayo
3 tbls mango chutney
2 tbls dry sherry
1 tbls sherry vinegar
2 tbls + 1 tsp curry powder
1 tsp tumeric
2 cups salted roasted peanuts, finely chopped
- chopped fresh cilantro (for garnish)

1. Preheat oven to 350 degrees
2. Place chicken breasts in shallow baking dish, just big enough to hold them. Pour the half and half over them and bake for 30 minutes. Let cool and cut them in to 1 inch pieces.
3. Process mayo, chutney, sherry, vinegar, curry powder and tumeric in blender or food processor with steel blade.
4. Dip the chicken pieces in the curry mayo and then roll them in the chopped peanuts. Refrigerate for 30 minutes.
5. Serve each piece on a small skewer. Garnish with cilantro and accompany with a small bowl of giant raisins.

Makes about 40 hor d’oeuvres

(John says we can call him when they’re ready!)