Tuesday, October 28, 2008
Grilled Chicken with Edamame Skordalia
Recipe name: Grilled Chicken with Edamame Skordalia
Source: Bon Appetit August 08
Cookbook date: Oct 25
1 16 oz bag frozen shelled edamame
1/2 cup coarsely chopped fresh basil
1/3 cup evoo plus additional for brushing
3 cloves garlic, peeled
6 tbsp freshly grated parm cheese
2 tbsp fresh lemon juice
4 large skinless boneless chicken breast halves
Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. drain, reserving 1 cup cooking liquid for skordalia. Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. transfer 2 tbsp basil oil to small bowl and reserve.
Add edamame, 1/2 cup reserved cooking liquid, parm, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.
Prepare barbecue on med-high heat. Brush grill with oil. brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise. Spoon warm or room temperature skordalia onto 4 plates. Top with chicken.
Tim here. This dish was very easy to make and super tasty. No substitutions this time so I followed the recipe to the letter. The first time we made it was with chicken fillets rather than chicken breasts and I think we both liked it better with the fillets. Both the chicken and the base taste great and compliment each other.