Fruitful Chicken Skewers

Ingredients

• 150 g chicken breast fillet (1 chicken breast fillet)
• 1 tsp Rapeseed oil
• Salt
• Pepper
• 30 g dried dates (without pits; 4 dried dates)
• 350 g mango (1 mango)
• 0.5 bunch coriander
• 100 g yogurt (1.5% fat)
• 1 tsp curry powder
• a pinch liquid cane sugar (optional)

Instructions

1. 1.

   Rinse the chicken fillet, pat dry and cut into roughly 2 cm cubes.

2. 2.

   Heat rapeseed oil in a non‑stick pan. Fry the chicken cubes, turning frequently, for 5–7 minutes over medium heat. Season with salt and pepper and let cool.

3. 3.

   Meanwhile slice the dates into wide rings.

4. 4.

   Peel the mango with a vegetable peeler. Remove the flesh from the pit, cut into thick slices, then cube.

5. 5.

   Rinse the coriander, shake dry and pluck the leaves.

6. 6.

   Set aside about one‑quarter of the coriander; finely chop the rest and mix in a small bowl with yogurt and curry powder. Season with salt and optional sweetener.

7. 7.

   Thread alternating cubes of chicken, mango, date rings and chopped coriander onto six skewers. Serve with the curry‑coriander yogurt sauce.