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    Tills-Hart Recipes

    Chicken, Plum and Red Onion Kebabs

    Chicken
    Grill
    ​

    4 servings

    porce

    15 minutes

    aktivní čas

    35 minutes

    celkový čas
    Začít vařit

    Ingredience

    1/2 cup vegetable oil

    1/3 cup apricot jam

    2 tablespoons rice wine vinegar

    1 1/2 tablespoons soy sauce

    1 1/2 lbs boneless skinless chicken thighs, quartered

    8 plums, quartered lengthwise (about 2 pounds)

    1 red onion, quartered lengthwise and halved crosswise

    1 tablespoon extra virgin olive oil

    1 (10 ounce) box plain instant couscous

    1/3 cup sliced almonds, toasted

    Pokyny

    In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce.

    Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.

    Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.

    Preheat a grill or grill pan to medium.

    Thread the chicken, plums and onion onto 8 skewers.

    Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.

    Meanwhile, in a medium saucepan, bring 2 cups water to a boil.

    Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.

    Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.

    Výživové údaje

    Velikost porce

    -

    Kalorie

    927.4

    Celkový tuk

    42.1

    Nasycený tuk

    6.1

    Nenasycený tuk

    -

    Trans mastné kyseliny

    -

    Cholesterol

    141.7

    Sodík

    542.6

    Celkový obsah sacharidů

    92.2

    Vláknina

    6.8

    Celkové cukry

    24.6

    Bílkoviny

    46.4

    HodnoceníPrůměr: 5.0

    4 servings

    porce

    15 minutes

    aktivní čas

    35 minutes

    celkový čas
    Začít vařit

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    Ingredience

    1/2 cup vegetable oil

    1/3 cup apricot jam

    2 tablespoons rice wine vinegar

    1 1/2 tablespoons soy sauce

    1 1/2 lbs boneless skinless chicken thighs, quartered

    8 plums, quartered lengthwise (about 2 pounds)

    1 red onion, quartered lengthwise and halved crosswise

    1 tablespoon extra virgin olive oil

    1 (10 ounce) box plain instant couscous

    1/3 cup sliced almonds, toasted

    Pokyny

    1

    In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce.

    2

    Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.

    3

    Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.

    4

    Preheat a grill or grill pan to medium.

    5

    Thread the chicken, plums and onion onto 8 skewers.

    6

    Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.

    7

    Meanwhile, in a medium saucepan, bring 2 cups water to a boil.

    8

    Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.

    9

    Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.