Gathering Around The Grill

We are very fortunate to have neighbours who open their homes and kitchens to us.  The best dinners are made by many hands.  In this case, we were only called upon to grill the chicken:  all the rest was whipped up by Nora and Bev, inspired by Refresh by Ruth Tal with Jennifer Houston. 

Green Goddess Rice Bowl with Grilled Chicken

1 bunch asparagus, chopped into 2” pieces

1 bunch kale, torn

6 baby bok choy, halved

1 package baby spinach

6 cups cooked brown rice

1 batch Tahini Sauce (recipe follows)

1 batch Simple Sauce (recipe follows)

3 boneless chicken breast halves

Olive oil

Herbes de Provence

Kosher salt and freshly ground black pepper, to taste

Chopped fresh cilantro, for garnish

Prepare the vegetables and cook the brown rice.  Prepare the 2 sauces.  Meanwhile preheat the barbecue on MEDIUM HIGH.    Brush the chicken breasts with olive oil, and sprinkle liberally with herbes de Provence and salt and pepper.  Reduce the heat to MEDIUM LOW and cook according to our direct grilling charts, for a total of about 12 minutes.  Let rest before slicing.

At the same time, heat a wok over MEDIUM HIGH and add a small amount of oil.  Toss in the asparagus and the kale, add 2-3 tablespoons of water, cover with a lid and let steam for about 3 minutes.  Add the bok choy and continue to steam until all the vegetables are tender.  Add the spinach and toss until wilted.

Into each warmed bowl, spoon some rice, drizzle with a few tablespoons of the Tahini sauce, cover with vegetables, drizzle with a tablespoon of simple sauce, top with chicken and sprinkle with cilantro. 

Tahini Sauce

2 cloves garlic, minced

½ cup chopped parsley

½ teaspoon sea salt

2 tablespoons lemon juice

2/3  cup water

½  cup sesame butter (tahini)

In the bowl of a food processor or a blender, whiz the garlic, parsley salt and lemon juice.  Add the water and tahini and run the motor until smooth, scraping down the sides as necessary.

 

Simple Sauce

½ cup tamari

3 tablespoons sesame oil

1 ½ inch fresh ginger root, peeled and minced

4 tablespoons lemon juice