RWANDA: Chicken Brochettes and Grilled Plantains

The almost-all-veggie marinade for the chicken was excellent. I marinated the brochettes for only two hours, which is the minimum, but I imagine letting them rest overnight, which is the recommended time, is even better! Cannot wait to try the marinade on beef as well... great addition to the summer BBQ rotation.

Chicken Brochettes

2 lbs chicken thigh

2 medium yellow onions

2 garlic cloves

1 beefsteak or 3 Roma tomatoes

1 piri-piri, habanero, or jalapeño chili pepper

1 cube Maggi or Knorr chicken bouillon cube

Salt and pepper, to taste

1. If using wooden skewers, soak them for 30 minutes.

2. Cut the chicken into bite-size pieces. Cut one onion in half from tip to root. Cut off the tip and the root, and separate the layers into single layers. Cut the larger layers in half. Thread two pieces of chicken, then one layer of onion, onto a skewer. Repeat until all of the chicken and onion is used. Place on a large rimmed pan with a layer of parchment or a non reactive tray large enough to hold the skewers flat.

3. Cut and peel the other onion, and chop into large pieces. Core the tomato and cut into large pieces. Peel the garlic. Core and seed the chili. Put the onions, tomato, garlic, chili, and chicken bouillon cube in a small blender of food processor. Purée until become a sauce. Pour half of the marinade over the chicken brochettes and turn the skewers until the chicken is coated. Cover tray with Saran and place in fridge and let marinate for a minimum of two hours and up to 24. If leaving overnight, turn the skewers once to marinade more evenly.

4. Turn grill on medium high heat and preheat for 10 minutes. Place skewers on grill and baste with half of the remaining sauce. Salt and pepper the skewers. Close the lid. Flip after 12 minutes. Baste and salt and pepper again. Close the lid and cook an additional 10-15 minutes, until chicken is cooked through.

5. Remove from skewers to serve.

Grilled Plantains

4 medium black plantains*

1 tablespoon olive oil

Salt and pepper to taste

*Green plantains are dryer and starchier, thus tend to dry out when using. If that is all you can find, use an additional tablespoon of oil.

1. Turn grill on medium high heat and preheat for 10 minutes.

2. Using a paring knife, cut 4 slits down the length of each plantain, trying to piece only the skin and not the flesh. Cut both ends off of the plantain. Using the cuts to help, peel off the peel. Cut the plantain in half lengthwise.

3. Use a paper towel or pasty brush, blot or brush some oil on each plantain. Sprinkle with salt and pepper.

4. Place plantains on grill, cut-side down. Close the lid. Flip after 12 minutes.. Close the lid and cook an additional 10-15 minutes.

#grilledchicken #grilledmeat #skewers #rwanda

FUN FACTS:

• Rwanda completely banned single-use plastic bags in 2008.

• Every last Saturday of the month, citizens nationwide participate in a mandatory community service day when people come together to clean streets, maintain infrastructure, and build homes.

• More than 60% of Rwanda's parliamentary seats are occupied by women, Rwanda was the first country to have the highest representation of women in power — which still remains the largest percentage of any country.