Zuma Organic

Pineapple & Teriyaki Chicken Skewers with Green Onion Rice

Prepare your white or (hopefully) brown rice according to the package.  When it’s done, put in a bowl and add 1-2 chopped green onions (optional), salt, pepper & any left over herbs you may have – cilantro, thyme or tarragon would work well…cover & set aside.  You may also want to add one drop of sesame oil, seseame seeds and/or chopped nori (seaweed paper).  You will need 10-14 wooden skewers.  If you don’t have any, NO problem, just serve this chicken over rice, baking on a cookie sheet as described (without the skewers at all).

Marinade

• 1 cup teriyaki sauce – please choose an all natural one, with no high fructose corn syrup!
• 1/2 tsp sesame oil
• 1 garlic clove – chopped
• juice from 1 lemon
• 1 tbls agave nectar
• 1 pound chicken tenders
• 1 tablespoon sesame seeds (optional)
• 1 small can crushed pineapple or 1/2 fresh pineapple chopped

Soak bamboo skewers in water for 1 hour to keep from burning later.

Mix first five marinade ingredients together in a glass or plastic bowl large enough to hold all of the chicken.  Submerge chicken in the marinade, cover, and refrigerate for 1 hour.

Preheat oven to 375 degrees F.

Thread 1 chicken tender on each skewer towards end of the stick (fun part for the kids), and line up on a sheet pan.  Top the chicken with the crushed drained pineapple.  Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving with the Green Onion Rice.

If there is ever a need for eggs in my classes, chances are the ones we use come from my flock of three hens.  Didi, Lulu & Tata provide my family with 15-21 eggs per week, so there is usually an ample supply to bring to my classes.   Most students are delighted to see miniature brown eggs (from my bantam hen, Tata) and green eggs from Lulu (an Americauna).  Didi, the beautiful black and white hen lays a regular large brown egg…not so unusual nowadays.

My nephew, Izac – pictured here, loves visiting my henhouse and is often found chatting with the birds and picking them up and petting them.  I never thought I would be SO in to chickens…they are addicting.

So many of you ask me questions about them, I thought I’d answer a few of the most frequently asked ones here…

1. Yes, you can eat the eggs!
2. No, you do not need a rooster…only if you want baby chicks around 
3. They can be noisy, but these have a hen house on the back of our property
4. Yes, they free range when I am able to stow the dog & watch for hawks
5. They each lay eggs just about everyday
6. There is NO difference from a green egg, brown egg or little egg
7. They eat anything and everything, except anything with “egg or chicken” in it
8. Yes, they have personalities
9. No, I will never eat MY chickens
10. They are fun, friendly & mischevious – a very low maintenance pet

Tired of the same old chicken?  

Try this simple take on a classic.

• 6 chicken thighs (boneless & skinless)
• 1 Tbls Zuma Organic Poultry Seasoning or Dried Thyme & Oregano
• 1/2 bunch cilantro – chopped
• 1/2 bunch parsley – chopped (or any fresh herb)
• 1 cup pecans (try the candied ones from TJ’S!)
• salt & pepper to taste
• olive oil for coating

Pre-heat oven to 350 degrees.  Place the thighs on a baking sheet.  Drizzle with olive oil, DRIED herbs and salt & pepper.  Bake uncovered for 20 minutes.  Remove from oven and sprinkle on the FRESH herbs & pecans.  Cover loosely and return to the oven for another 10-15 minutes or until cooked through.

Serve with cous cous or rice because the chicken will make it’s own sauce!