Chicken Skewers with Sweet and Sour Pumpkin Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.7 mg | (323 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 503 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 kilogram Chicken breasts
- 1 pc fresh ginger (about 3 cm tall)
- 1 fresh red chili pepper
- 1 onion
- 300 grams Pumpkin
- 1 Apple
- 2 organic Limes (or substitute lemons)
- 2 Tbsps honey
- 2 Tbsps Vinegar
- 2 Tbsps soy sauce
- 2 generous pinches peppers
- ½ tsp cinnamon
- 1 generous pinch ground cilantro
- 8 stalks Lemongrass (or, wooden skewers)
Preparation steps
Rinse chicken, pat dry and cut into small pieces.
Peel ginger and chop very finely. Mix soy sauce with pepper and half of the ginger and mix with the chicken. Marinate the meat for about 30 minutes.
Rinse chile pepper, halve, remove seeds and cut into small cubes. Peel onion and coarsely chop. Peel pumpkin and apple, core and cut the flesh into small cubes. Finely grate zest of lime. Squeeze juice from both fruits.
Add chile pepper, onion, pumpkin and apple cubes to a large pot. Stir in lime zest, lime juice, honey, vinegar, remaining soy sauce, ginger, cinnamon and coriander and bring to a boil. Simmer covered for about 30 minutes over low heat, stirring occasionally. Remove from heat and allow to cool.
Drain marinade from the chicken. Peel lemongrass, rinse stalks and gently thread the meat pieces on the lemongrass stalks. Grill in a grill pan with a little oil or broil under the preheated oven broiler on both sides until crispy. Serve with the cooled chutney.
