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These tasty and delicious chicken kabobs are further enhanced by the creamy cashew dipping sauce. Try it — it really tastes like techinah. I even had my family fooled! Serves 6-8 kabobs
2 pounds (910 grams) baby chicken (deboned chicken bottoms without skin)
1 medium eggplant, thinly sliced into rounds and then quartered
1 red onion, cut in wedges
salt, for sprinkling
Tuscanini Olive Oil, for drizzling
1/4 cup Tuscanini Olive Oil
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
zest of 1 lemon
juice of 2 lemons
6 cubes Gefen Frozen Parsley
1/4 teaspoon salt
2 cups raw cashews
3/4 cup cold water
1/4 cup marinade mixture
3/4 teaspoon salt
1/4 cup oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
Place cashews into a bowl with 3/4 cup cold water. Allow to soak for at least two hours before preparing the mock techinah.
Meanwhile, clean the chicken and cut into two-inch (five centimeter) squares. Combine marinade ingredients. Set aside 1/4 cup of the mixture. Place the remainder into a ziplock bag along with the chicken to marinate for at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Sprinkle eggplant and onion wedges with salt and drizzle with olive oil. Toss to coat.
Thread chicken onto 10-inch (25-centimeter) wooden or metal skewers, folding some squares in half if the pieces are too large. Alternate with slices of eggplant and red onion until all chicken and veggies are used up and evenly divided among the skewers.
Place in a baking pan and bake uncovered for 25–30 minutes.
While the chicken is baking, place cashews and the soaking water into a food processor fitted with the S blade. Process until smooth and creamy.
Add the reserved ¼ cup marinade to the processor along with the salt, oil, and garlic. Process until smooth. (You may need to add a bit of water to achieve the consistency of your liking.)
Serve as a dipping sauce with the chicken kabobs. The mock techinah lasts in the refrigerator for up to a week.
Food and Prop Styling by Chana Rivky Klein
Photography by Hudy Greenberger
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