Marinated Chicken Skewers with Clementine Salsa
I know I’m not the only one craving fresh, healthy food right now. Having cravings like that makes it easier to make outrageous resolutions after the holidays, doesn’t it? While I don’t plan on swearing off sweets (ever), I’m definitely going to give my body a break for a while.
We ate these skewers and clementine salsa on New Year’s Day and not only are they beautiful (the colors were amazing together!) they were light, and fresh, and just what we needed. I was surprised at how much I liked these.
I’m still converting slowly over to the “fruit with meat” camp. These skewers were similar to ones I made a year ago so I figured they were safe.
This was also the brightest marinade I’ve ever made. Way to go, turmeric.
The original recipe called for Meyer lemons, but because I didn’t want to go searching for them, I used clementines and lemon juice instead. If you’re really into tart foods, you could try using regular lemons.
I was afraid my face would implode, so I didn’t.
This technique of slicing off the peel and pith, then cutting the segments out from the membranes is called supreming. The result is a totally naked citrus segment, which is quite nice. Lemons and regular oranges are easy to supreme. Clementines aren’t, I found.
Those sweet little fruits have a tendency to jump out of their peels and break into segments so easily that it was hard to get the “naked” segments out without the whole thing falling apart in my hand. I made it through all of them, but if I were to make this again, I’d simply peel the clementine like usual and chop up the segments. There really isn’t much pith to begin with.
The salsa was rather sweet, but it complemented the chicken wonderfully. The salsa would also be great over fish. If you’re looking for something to serve this with, I added a few suggestions to the bottom of the post. It’s a great main dish, but it needs a side or two to really round out the meal.
Or maybe I feel that way because I’m hungry ALL.THE.TIME.