Tender spiced chicken topped with a zippy salsa is just the thing to brighten a cold winter day. This recipe requires a little technique, but don't let that scare you off. To crack the cilantro seeds, just bash them with a heavy skillet, use a morter and pestle, or press on them with a rolling pin, like I do. Serrano chilies can be found at the supermarket-to be sure that you don't have something else that will fire up your taste buds, take a tiny nibble before you chop. Mine was pleasantly mild with the seeds adding a little bit of zippy heat.
8 Meyer lemons
1/2 cup English cucumber, chopped finely
3 Tbsp chopped green onions
1 serrano chili (with seeds), chopped
pinch of sugar
1 1/2 lbs of boneless, skinless, chicken thighs cut into 1 1/2 inch pieces
1/4 cup chopped fresh cilantro
1/4 cup plain whole milk yogurt
1 tbsp vegetable oil
2 garlic cloves, chopped
1 tsp cracked coriander seeds
1 tsp tumeric
Trim the fat from the boneless, skinless chicken thighs and discard. Set chicken aside.
In a food processor, puree the yogurt, 1/4 cup cilantro, vegetable oil, garlic, coriander seeds, tumeric, and some fresh cracked pepper. Scrape out into a glass dish and combine with the chicken pieces, stirring to be sure to coat everything well. Cover with plastic film and put in the fridge to marinate overnight.
When you are ready to make the dish, get the salsa prepped. Score the lemons from end to end in 4 equal sections. Insert your thumb under the peel and bring it off in one piece. It should be fairly easy. Keep the peel to make candied Meyer lemon peel with later. Trim as much pith off as you can. With a sharp knife, slice into the lemon between the membranes to get as much of the fruit out as you can. This is best done over a bowl. Once you have gotten out as much fruit as you can, squeeze the membranes to release the juice, and discard the remaining membrane.
Stir together the lemon segments, 1 tbsp of lemon juice, chopped serrano chili, cucumber, 2 Tbsp green onions, a good pinch of sugar, salt, and a bit of cracked pepper. Set aside.
To cook your chicken:
Thread pieces of chicken onto skewers and place on a foil lined broiling pan. Broil on a hot oven for about 4 minutes per side, or until cooked through. If you have a barbeque you could also cook them over medium high heat until cooked through.
Serve with the Meyer lemon salsa spooned over top and garnished with the extra chopped green onion and cilantro.