Complexity: ★★☆☆☆
The Hero of Time got a makeover in the latest installment of Super Smash Bros. – Link now sports the Champion’s Tunic (and packs some ancient remote-detonated Sheikah bombs, too) from Breath of the Wild. It seemed fitting to base this recipe on the wild dishes that Link could cook up in this open-world adventure. These hearty meat skewers are the perfect nourishing meal for the most courageous of heroes. Served with delicious wild rice pilaf and roasted mushrooms - ingredients that Link frequently finds while foraging - this rustic meal is straight out of the world of Hyrule. It may not boost your strength or give you fire-immunity, but this dish is no less legendary.
These skewers can be made with any meat of your choice, but I thought it was fitting to use the most notorious of poultry – the Cucco. (if Cucco aren't available at your local supermarket, use regular chicken)
INGREDIENTS
Skewers:
⅓ cup olive oil
¼ cup honey
¼ cup lemon juice, plus 1 tbsp lemon zest
1 tbsp Dijon mustard
1 tbsp soy sauce
3 garlic cloves, minced
8 chicken thighs
1-2 yellow onions
Salt and pepper
Rice:
3 tbsp butter
2 cups wild rice
2 shallots, chopped
2 garlic cloves, minced
Few sprigs of rosemary
Salt and pepper
4 cups low sodium chicken broth
1 tbsp truffle oil (optional)
Mushrooms:
16 ounces mixed mushrooms
3 tbsp olive oil
2 tsp thyme
2 tbsp balsamic vinegar
Salt and pepper
PREPARATION
Preheat oven to 400°. Soak wooden skewers in a bowl of water so that they don't burn on the grill.
Brine chicken thighs by soaking in a simple salt water solution in the refrigerator for at least two hours.
Combine olive oil, honey, lemon juice and zest, mustard, soy sauce, garlic, salt, and pepper in a large bowl. Whisk to combine.
Rinse and dry chicken thighs, cut into cubes, and add to the sauce and marinate for at least one hour.
Meanwhile, melt butter in a medium saucepan. Add rice, shallots, garlic, and rosemary. Cook for 5 minutes over medium heat until shallots are translucent. Season with salt and pepper.
Add chicken broth and simmer for 15 minutes until rice is cooked through. Fluff with a fork.
While the rice is cooking, slice mushrooms and toss with olive oil, thyme, salt, and pepper. Spread out on a tray and roast in the oven for ten minutes. Drizzle with balsamic vinegar.
Chop onions into 1 inch pieces. Alternate marinated chicken pieces and onion pieces on the skewers. Cook on a hot grill until lightly charred and the chicken is cooked through to an internal temperature of 165°.
Serve with the rice and mushrooms on the side.
