EatSmarter exclusive recipe

Chicken Skewers with CouscousFamily Style: For 1 Adult and 1 Kid, Ages 7-14)

Chicken Skewers with Couscous - Chicken Skewers with Couscous - Middle Eastern-inspired lunch for two
Chicken Skewers with Couscous - Middle Eastern-inspired lunch for two

(0)

Calories:522 kcal
Difficulty:easy
Preparation:40 min
Ready in:40 min
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1 serving contains (Percentage of daily recommendation)
Calories522 kcal(26%)
Protein35 g(70%)
Fat11 g(14%)
Carbohydrates66 g(25%)
Added Sugar1 g(1%)
Roughage12 g(40%)

Recipe development: EAT SMARTER

Ingredients

For servings

8 ouncesChicken breast
2Oranges
2 tablespoonsCanola oil
1 teaspoonApricot jam
ground paprika (sweet)
Curry powder
Salt
Pepper
1red Bell pepper (about 200 grams)
2Apricots (about 100 grams)
5 ouncesCouscous
1 bunchflat-leaf Parsley
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Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 Bowl, 1 Wooden spoon, 1 Small bowl, 1 Measuring cups, 1 Small pot, 4 Skewers, 1 Non-stick pan, 1 Slotted spatula, 1 Paper towel

Directions

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1 Rinse chicken, pat dry with paper towels and cut into 2 cm (approximately 3/4-inch) cubes.
2 Cut oranges in half and squeeze.
3 Mix 3 tablespoons orange juice with 1 tablespoon canola oil and the jam in a bowl. Season with paprika, curry powder, salt and pepper.
4 Add chicken, turn to coat, cover and let marinate in the refrigerator. 
5 Cut bell pepper into quarters, remove ribs and seeds and rinse and dry. Cut 3 quarters into about 2 cm (approximately 3/4-inch) cubes, dice the last quarter very small and set aside in a small bowl.
6 Rinse and dry apricots, cut in half, pit and cut into slices.
7 Comine remaining orange juice with enough water to total 220 ml (approximately 1 cup) in a small pot and bring to a boil. Add couscous with some salt and 1 pinch of curry powder, stir once, remove from heat and let soak for about 15 minutes.
8 Meanwhile, rinse parsley, shake dry, pluck leaves and finely chop.
9 Take chicken from the marinade, drain and alternately thread on 4 skewers with pepper pieces and apricot wedges.
10 Heat the remaining oil in a shallow non-stick pan. Cook the skewers over medium heat, turning frequently, until chicken is golden brown all around, 8-10 minutes. Add marinade and allow to boil.
11 Toss parsley and finely diced bell pepper with the couscous. Season with salt and pepper and serve with the skewers.
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