Herndon Farmers Market: Episode 8
On this episode of Herndon Farmer’s Market, James Bourne from The Lamb’s Quarter stops by to drop off a chicken. Next Tooran demonstrates how to prepares a traditional Persian dish of chicken kabobs with rice. For the final interview, Tooran sits down with Mark Dewey from Great Country Farm to talk about what is community supported agriculture.
On this episode, the chicken was provided by The Lamb’s Quarter.
Episode Recipe: Persian Chicken Kabob
Ingredients:
1 teaspoon ground saffron dissolved in 1 tablespoon hot water
2 tablespoon olive oil
1 onions peeled and thinly diced
1 teaspoon salt and pepper or as needed
2 pounds boneless chicken cut into 1 1/2 inch pieces ( you could also use Cornish hen drumsticks & wings )
1- 8 oz yogurt
1/4 cup butter, melted
Directions:
1. In a large bowl, combine all ingredient (mix well let it sit for 1 hours)
2. Skewer the chickens and put on a tray aside boneless sap rate from ones with bone).
3. Make your grill very nice & hot grill the chickens 5-8 minutes on each side., turning them over every two minutes.
4. Serve with Basmatti rice /with saffron