Dirty Martini Chicken Skewers on Citrus-Scented Rice

Yields 4-5 servings

Olive brine is the best (not so) secret ingredient for protein marinades and other sauces. We’ve used it once before in a Greek dressing, and we’re bringing it back again with these chicken skewers, that really emulate the dirty martini experience. To round out the meal, we’ve cooked it with citrus-scented rice and a side of broccolini, drizzled in our Honey Yuzu Dressing. A simple dinner that feels more elevated than your typical (and often unseasoned) chicken breast, rice, and broccoli.

---

Assembly

Step 1
Combine chicken pieces with all ingredients, aside from the whole green olives. Let marinade for at least 30 minutes.

Step 2
Preheat oven to 425ºF.

Step 3
After marinating the chicken, carefully slide onto skewers, with an olive on each end. Each skewer should hold roughly 3 pieces of chicken.

Step 4
Heat a large cast-iron (or other oven-safe pan) over medium-high heat. Add olive oil and sear chicken skewers. Set aside.

Step 5
Reduce heat to low and sweat onions, adding more oil if needed. Once slightly softened, add rice and toast lightly.

Step 6
Add broth and Triple Garlic Shortcut Sauce. Bring to boil, then turn off heat. Lay citrus slices around edge of the pan, alternating between oranges and lemons. Lay chicken skewers evenly in a single layer in the middle of the pan and over the citrus slices as needed. Cover with an oven-safe lid or aluminum foil, then carefully place into the centre rack of your oven. Bake for about 15-20 minutes, or until chicken and rice are both cooked through.

Step 7
If using broccolini, drizzle heavily with olive oil, then season with salt and pepper. Spread it out onto a baking sheet and bake in the oven at the same time as the chicken and rice.

Step 8
Plate altogether, drizzling Honey Yuzu Dressing over the roasted broccolini, if desired.

Ingredients

Chicken Skewers:

2 Chicken breasts, cut into 1.5 inch chunks

2 tbsp Olive brine, plus about 16-20 pimento-stuffed green olives

1 tbsp Vodka

1 tbsp EVOO, plus extra for cooking

2 tsp Dijon mustard

1 tsp Vermouth rosso

¼ tsp Cumin

½ tsp Turmeric

¼ tsp Cardamom

8 (6-inch) skewers

Citrus-scented Rice:

½ cup Yellow onion, finely chopped

2 cups Jasmine rice

3.75 cups Broth (chicken or vegetable)

2 tbsp Triple Garlic Shortcut Sauce

~ 5 slices Lemon, ⅛ inch thick

~5 slices Navel orange, ⅛ inch thick

Salt and black pepper, to taste

Broccolini (optional)

Honey Yuzu Dressing (optional)

---