Moroccan Spiced Chicken Skewers
Thanks to oranges, arugula and tomatoes, this salad is a great source of vitamin C, which helps keep the immune system healthy.
Would you prefer to put the chicken skewers on the grill? No problem! Simply cook them in a grill tray instead of in a pan.
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 59.1 μg | (99 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 7 ozs Chicken breasts
- 1 red onion
- 1 garlic clove
- 3 Oranges
- 2 sprigs thyme
- 1 tsp ground paprika
- 1 pinch cayenne pepper
- 1 pinch cinnamon
- salt
- peppers
- ½ bunch Arugula
- 4 ozs Cherry tomatoes
- 2 Tbsps olive oil
Preparation steps
Rinse chicken breast, pat dry and cut lengthwise into approximately 1/2-inch wide strips.
Thread chicken strips onto 4 long wooden skewers and place in a rectangular baking dish.
Peel onion and garlic and chop finely. Cut peels off 2 oranges, taking care to remove all of the white pith.
Cut fruit segments between the separating membranes with a sharp knife, collecting the juice in a bowl. Set orange segments aside on a plate.
Halve and squeeze the juice of the 3rd orange and measure 5 tablespoons of the juice.
Rinse thyme, shake dry and pluck the leaves. Combine thyme with paprika, cayenne pepper, cinnamon, garlic, onion, orange juice and salt and pepper to taste.
Pour the marinade over the chicken skewers, cover and allow to marinate in the refrigerator for 20 minutes.
Meanwhile, rinse arugula and spin dry. Halve cherry tomatoes and rinse.
Remove chicken skewers from the marinade and set aside on a plate. Heat 1 tablespoon oil in a pan, add the marinade and bring to a boil. Cook until reduced by half.
Pour marinade reduction into a small bowl. Wipe the pan. Heat the remaining oil and cook the chicken skewers, turning frequently, until brown on all sides, about 6 minutes.
Arrange arugula, orange segments and tomatoes on a plate. Place chicken skewers on top, drizzle with cooled marinade and serve.