Go Wild in Your Pantry
Forage local specialties for fun, flavor and health
Spicebush is used in 3 ways here: Branches become skewers; dried leaves and berries are used as seasoning; and fresh leaves are skewered along with the chicken and vegetables. This recipe uses summer squash, chicken and fresh spicebush leaves, but you can add anything you love to the skewers. Recipes are just guidelines to be used to help you along your cooking journey.
Ingredients
- 1 pound chicken breast
- Dried spicebush leaves, to taste
- Dried spicebush berries, to taste
- 1 medium red onion, diced + 1 red onion for skewers
- 1 cup white wine
- 4–6 summer squash, cut into 1½-inch rounds
- 1 pint cherry tomatoes
- Fresh spicebush leaves (or other edible leaves, like basil)
- Vegetable oil to drizzle
Preparation
Marinate the chicken overnight with crushed, dried spicebush leaves, crushed dried spicebush berries, diced red onion and wine. Cut chicken into 1-inch cubes and season with salt.
Season the vegetables with salt and ground and dried spicebush berries, to taste. Add a drizzle of oil (or use an infused oil like wild garlic chive).
And now for the fun part: Skewer vegetables and chicken to taste, making sure to add your freshly foraged spicebush leaves in between. Cook on the grill for 8–10 minutes, or until the chicken is fully cooked. Serve immediately.
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