Apricot chicken kebabs with pickled carrot and rice salad

Cooking Salads Apricot chicken kebabs with pickled carrot and rice salad

Apricot chicken gets a healthy makeover and its perfect for summer barbecues.

  1. Place curry powder, apricot nectar, ginger, soy sauce and oil in a large glass or ceramic bowl. Season with salt and pepper. Add chicken. Stir until well combined. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
  2. Meanwhile, make Pickled Carrot. Place carrot, sultanas, vinegar and sugar in a glass or ceramic bowl. Set aside.
  3. Drain marinade from chicken and discard. Thread chicken onto skewers. Heat a greased barbecue grill or chargrill pan on medium heat. Cook skewers, turning occasionally, for 8 to 10 minutes or until browned and cooked through.
  4. Meanwhile, make Rice Salad. Cook rice following packet directions. Drain. Refresh under cold running water. Drain well. Place rice, oil, onion, coriander, chilli and salad leaves in a bowl. Season with salt and pepper. Toss well to combine.
  5. Serve skewers with pickled carrot and rice salad.

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