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[OEXCHAOS]

I'm just archiving another creation before I forget it. Grilled Chicken w/ Herbed Quinoa & Sugar Snap Peas Serves 2 For the chicken One medium free range or Amish Chicken breast (both sides), skin on. 1/2 tsp chipotle powder (or to taste) 1/2 tsp cumin 1/2 tsp coriander salt and pepper to taste 1 tsp olive oil Light your grill, with coals piled on one side of the grill. Apply the seasonings to skin and bone sides of the breasts, drizzle olive oil over both sides to help the skin crisp and to avoid sticking. Grill, bone side down over direct heat for 3 minutes. Turn and grill skin side down for 1-2 minutes until the fire begins to flame up. Turn again, grill 2 minutes, then move the breasts off the direct flame and turn skin side down. Cover and cook for 8-11 minutes, or until the skin is crispy. Turn again and cook over direct flame for another minute and remove to rest for 5 minutes. For the Quinoa 1 cup quinoa 1 shallot, minced 1/2 cup chopped cilantro Juice of 1/4 lime 1 cup homemade chicken stock (or low sodium store bought broth) Salt, to taste In a small sauce pan, bring the broth to a boil, turn heat to low and add quinoa. Gently simmer covered for 10 minutes, add the shallot. Cook 5 more minutes. Add half the cilantro and a pinch of salt. Turn heat off and allow to rest, covered for another 5 minutes. Stir in the remaining cilantro and lime, adjust salt, and serve. For the Sugar Snap Peas 3/4 lb (more or less) Sugar Snap Peas, cleaned, trimmed, and rinsed per usual 1 Tbl sweet butter Juice of 1/2 lime salt to taste. In a chef's pan, melt butter. Add the peas. They should be moist when you put them in the pan. Sautee' for 3 minutes, tossing regularly. Add salt. Cook another 2 minutes and test for doneness. Add lime juice and serve. Cook's notes: I usually put the rub on the chicken as soon as possible, up to a day ahead. I pull the chicken out of the fridge first, and then light the fire. Once the grill is about ready, I start the quinoa. The point of the grilling approach is to crisp the skin without burning. Pay attention when grilling the skin side--the fat wants to cause a flare up and it's just waiting for you to let your guard down. The peas shouldn't sit in the lime juice. They cook quickly and will turn brown if they are in contact with the lime for too long. This meal pairs pretty well with a light spanish wine or a grenache (garnacha).