Chicken Skewers with Couscous
The delicious chicken skewers are marinated in orange juice – and the warm couscous salad also tastes fruity with orange.
Ingredients
- 220 g chicken breast fillet
- 2 oranges
- 2 tbsp Rapeseed oil
- 1 tsp apricot jam
- paprika powder (sweet)
- curry powder
- Salt
- Pepper
- 200 g red bell pepper (1 red bell pepper)
- 100 g firm apricots (2 firm apricots)
- 140 g couscous
- 1 bunch flat-leaf parsley
Instructions
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1.
Rinse the chicken fillet, pat dry with paper towels and cut into about 2 cm cubes.
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2.
Halve the oranges and squeeze out the juice.
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3.
Take 3 tbsp of orange juice and whisk it with 1 tbsp rapeseed oil and the jam in a bowl. Season with paprika powder, curry powder, salt and pepper.
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4.
Add the chicken to the mixture, cover and refrigerate to marinate.
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5.
Quarter the bell pepper, remove seeds and wash. Cut three quarters into about 2 cm cubes; finely dice the last quarter and set aside in a small bowl.
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6.
Wash the apricots, halve them, pit them and cut into strips.
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7.
Fill the remaining orange juice with water to 220 ml and bring to a boil in a small pot. Stir couscous with a pinch of salt and curry, remove from heat and let it sit for about 15 minutes to absorb liquid.
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8.
Meanwhile wash parsley, pluck leaves and chop.
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9.
Remove chicken from the marinate, let excess drip off and skewer alternately with pepper cubes and apricot strips onto four skewers.
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10.
Heat remaining oil in a shallow pan. Fry the skewers over medium heat, turning frequently until the meat is golden brown all around; this takes 8–10 minutes. Add the leftover marinade and bring to a boil.
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11.
Fold parsley and finely diced pepper into the couscous. Season with salt and pepper and serve alongside the skewers.
