Watermelon Chicken

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

1 baby watermelon, top removed and scooped out to 1" thick around (eat the scooped watermelon!)
4 boneless, skinless chicken breasts, chopped in 1" cubes
Sauce:
1 tbsp red chili powder
2 tsp turmeric powder
1 tsp salt
1 tsp coriander, ground
2 tsp cumin, ground
2 tsp fresh ginger, grated
2 tsp fresh garlic, grated
1 tbsp fresh cilantro, chopped
1 red onion, chopped
4 green onions, chopped
1/2 jalapeno, minced
1/4 cup lemon juice
1 cup plain yogurt, Greek
1/2 cup cheese curd/ricotta cheese
Mix together all the sauce ingredients and stir into the chicken. Cover and allow to marinate for 1 hour in the fridge.
Preheat the oven to 325F.
Fill the watermelon with the chicken mixture, replace the top and "pin" it in place with toothpicks or skewers. Place the melon in a pan that will allow it to sit upright (make a foil collar for it if you have to). Bake until the very centre of the chicken mixture is 165F (at least 2 hours), very important for food safety to reach this temperature. Serve immediately over rice.
Yield: 4-6 servings


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