Chicken and Kumquat Kebabs
Healthy, because
Even smarter
Nutritional values
Kumquats have a very intense orange flavour and a pleasant sweet-sour taste. Like all citrus fruits, kumquats can also score points with a fairly respectable amount of vitamin C: 100 grams contain around 35 milligrams of it. The fruits also have fibre, potassium, calcium, phosphorus and B vitamins to offer.
Kumquats are most often seen around Christmas time in vegetable shops and supermarkets, but you can also get them during the other seasons. The best choice is fruits with a firm, shiny and smooth skin. Stored in a cool place, they can be kept for about two weeks. Minis are also one of the few citrus fruits that can be eaten with their peel after careful washing; after harvesting, the exotics are usually not treated.
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 33.27 g | (34 %) | ||
| Fat | 11.44 g | (10 %) | ||
| Carbohydrates | 16.85 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.42 g | (11 %) |
| Vitamin A | 75.25 mg | (9,406 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.54 mg | (5 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 20.38 mg | (170 %) | ||
| Vitamin B₆ | 0.69 mg | (49 %) | ||
| Folate | 33.21 μg | (11 %) | ||
| Pantothenic acid | 1.13 mg | (19 %) | ||
| Biotin | 0.85 μg | (2 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 67.12 mg | (71 %) | ||
| Potassium | 546.75 mg | (14 %) | ||
| Calcium | 74.71 mg | (7 %) | ||
| Magnesium | 57.04 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.05 g | |||
| Cholesterol | 85 mg |
Ingredients
- Ingredients
- 400 grams Chicken breasts
- 1 pickled red chili pepper (Thai)
- 4 Tbsps Mango chutney
- 2 Tbsps Lime juice
- 2 Tbsps sesame oil (light)
- 4 scallions
- 5 Kumquat
- 1 Orange (juiced)
- 4 Tbsps Vegetable broth
- salt
- freshly ground peppers
- 80 grams Purslane
Preparation steps
Rinse the meat, pat dry and chop into pieces 3-4 cm (approximately 1 1/4 to 1 1/2 inches) long. Drain the chiles and chop. Mix the chutney with chile, lime juice and oil and mix in the meat. Cover and infuse for about 30 minutes in the refrigerator.
Meanwhile, trim scallions, rinse and cut into 4-5 cm (approximately 1 1/2 to 2 inches) long pieces. Rinse the kumquats and slice. Boil the orange juice with the broth, let cool slightly then season with salt and pepper. Rinse the purslane and shake dry.
Thread the meat alternately with kumquats and scallions on skewers and drizzle with the marinade. Cook in a skillet over medium heat 5-8 minutes, turning occasionally. Season with salt and pepper.
Serve the skewers and purslane together, drizzled with the orange sauce.
