Chicken, Plum and Red Onion Kebabs |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Every Day with Rachael Ray June-July 2008 prep time does not include marinating Ingredients:
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 |
Directions:
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.
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