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Apricot chicken kebabs with pickled carrot and rice salad
Apricot chicken kebabs with pickled carrot and rice salad
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Prep Time:
55 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Summer BBQ favorite: Healthy apricot chicken makeover.
Ingredients:
  • 2.50 gm curry powder
  • 86.63 gm apricot nectar
  • 2cm piece fresh ginger, peeled, finely grated
  • 10.60 gm soy sauce
  • 36.80 gm canola oil
  • 800g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 2 small thin carrots, peeled, thinly sliced into rounds
  • 27.20 gm sultanas
  • 40.00 ml white wine vinegar
  • 9.00 gm sugar
  • 200.00 gm white long-grain rice
  • 18.40 gm canola oil
  • 2 green onions, sliced
  • 82.50 ml whole fresh coriander leaves
  • 1 long red chilli, seeded, finely chopped
  • 250.00 ml mixed salad leaves
Instructions:
  • Combine curry powder, apricot nectar, ginger, soy sauce, and oil in a large glass or ceramic bowl. Season with salt and pepper, then add chicken, stirring until well mixed. Cover with plastic wrap and refrigerate for 30 minutes, if possible.
  • Prepare the Pickled Carrot by combining carrots, sultanas, vinegar, and sugar in a glass or ceramic bowl. Set it aside for the flavors to meld together.
  • Discard the marinade from the chicken and skewer the pieces. Grill over medium heat until the chicken is browned and fully cooked, turning occasionally, for 8 to 10 minutes.
  • Cook rice as per package directions. Drain and rinse under cold water. Combine rice with oil, onion, coriander, chili, and salad leaves in a bowl. Season with salt and pepper, then toss to mix.
  • Present skewers alongside tangy pickled carrot and fluffy rice salad.

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