Grilled Pumpkin and Chicken Kabobs and Sesame Rice Pilaf
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- 6 tablespoons maple syrup
- 1/4 cup tamari
- 1 teaspoon minced fresh ginger
- 1 2-pound Sugar Pie or Japanese (Kabocha) pumpkin, cut in half, seeded, peeled, and cut into 1-inch pieces
- 2 tablespoons Garlic Gold® Oil
- sea salt
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces2 yellow onions, quartered and cut into 1-inch pieces
- 1 tablespoon Garlic Gold® Oil
- 1/2 yellow onion, sliced into thin half-moons
- 1/2 teaspoon sea salt
- 1 3-inch cinnamon stick
- 4 black peppercorns
- 1 cup long grain white rice
- 1 1/2 cups water
- 2 teaspoons black sesame seeds
- 2 tablespoons Garlic Gold® (nuggets in oil)
- hot pepper sesame oil (optional)
- Preheat oven to 375 degrees. Combine maple syrup, ginger, and tamari for marinade.
- In a medium bowl, combine the chicken breast pieces with half of the marinade. Set aside.
- Line a large, rimmed cookie sheet with parchment paper. Spread out the pieces of pumpkin on the cookie sheet, then toss with the Garlic Gold® Oil. Bake for 30 minutes, until the squash is fork tender and just beginning to brown. Allow to cool. While pumpkin is cooling, make rice pilaf.
- In a large, heavy-bottomed 12-inch skillet with a tight fitting lid, heat the Garlic Gold® Oil on medium heat. Add the onion slices and sea salt, and fry until onions are softened and beginning to caramelize, about 10 minutes. Add the whole spices and toast lightly, about 1 minute. Add the rice and cook, stirring constantly, 1-2 minutes until lightly toasted. Add water and sea salt and lower heat. Allow to simmer until all of the liquid has been absorbed, about 15 minutes. Set aside and allow to cool with lid on for an additional 10 minutes, then stir in black sesame seeds. Set aside.
- On 8-inch skewers, put pieces of pumpkin, marinated chicken breast, and an onion slice, alternating until all of it is gone. Drizzle skewers with the remaining marinade mixture, put back on greased cookie sheet and bake for 10 minutes. Turn oven up to broil and cook for 5 more minutes, watching carefully to avoid burning. Alternatley, kabobs can be cooked on a barbeque or oiled grill on medium flame, basting every 5 minutes and rotating until chicken is cooked all the way through.
- To serve, put kabobs over rice pilaf and drizzle with Garlic Gold® (nuggets in oil) and hot pepper sesame oil, if desired.
- Brown rice variation: To use brown rice instead of white rice, increase the water to 2 cups and the cooking time to 45-50 minutes.
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