Chicken Skewers with Lime on Cranberry-mint Rice
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s)
- 4 teaspoons olive oil
- salt and pepper
- 1 lime (s), organic
- 150 ml chicken broth
- 200 g rice, (lon rain rice)
- 1 bunch spring onion (s)
- 30 g walnuts
- 80 g cranberries, dried
- 6 stems mint
Print Recipe
Pin Recipe Instructions
- Rinse and pat dry the chicken breast and cut into cubes. Mix 1 teaspoon of oil with salt and pepper and place in a freezer bag together with the meat and mix (knead well). Rinse the lime, cut it into wedges and stick it alternately with the chicken on 4 kebab skewers. Put the skewers in a cool place.
- Cook the rice according to the instructions on the packet and drain well. Then fry the rice in 3 teaspoons of olive oil for about 5 minutes. Cut the spring onions into thin rings. Chop the cranberries and walnuts and mix with the spring onions into the rice. Fry everything together for another 3 minutes.
- Rinse the mint, shake dry and finely chop. Mix the mint into the rice and keep the rice warm (but don`t fry any more!).
- Now fry the chicken skewers in a coated pan for about 10 minutes and then remove them from the pan. Deglaze the roast with the broth and then mix with the rice. Arrange the rice on plates and place a skewer on each one.
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