Cajun chicken on a stick with carrot-raisin rice

Name: Cajun chicken on a stick with carrot-raisin rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7 TABLESPOONS Raisins; 500 g Carrots; 1 Onion; 2 TABLESPOONS Butter; 300 g Long grain rice; 3 TSP Vegetable broth (instant); 4 small chicken fillets (approx. 125 g each); 7-10 Tbsp Salt; 2-3 TABLESPOONS Oil; 2 TABLESPOONS Tomato ketchup; 1 TABLESPOON Sea buckthorn spread; 1 TABLESPOON Soy sauce; 1 TEASPOON mixed cumin; 7-10 Tbsp Cayenne pepper; 4 wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7 TABLESPOONS Raisins
500 g Carrots
1 Onion
2 TABLESPOONS Butter
300 g Long grain rice
3 TSP Vegetable broth (instant)
4 small chicken fillets (approx. 125 g each)
7-10 Tbsp Salt
2-3 TABLESPOONS Oil
2 TABLESPOONS Tomato ketchup
1 TABLESPOON Sea buckthorn spread
1 TABLESPOON Soy sauce
1 TEASPOON mixed cumin
7-10 Tbsp Cayenne pepper
4 wooden skewers

Directions

1
Wash and drain the raisins. Peel and wash the carrots, cut them into halves lengthwise and cut them diagonally into pieces. Peel and chop onion. Boil 3/4 l water (in a kettle). Heat butter in a pot.
2
Brown the onion and carrots in it. Add rice and steam briefly. Add raisins, pour boiling water and stir in broth. Cover and cook over low heat for about 20 minutes.
3
Wash the chicken fillets and pat them dry. Put the fillets on the skewers. Salt the meat lightly. Heat oil in a large pan. Fry the skewers for 3-4 minutes while turning.
4
In the meantime, mix ketchup, sea buckthorn spread, soy sauce and cumin. Season to taste with cayenne pepper. Brush the meat with it and fry over medium heat for 4-6 minutes while turning. Arrange chicken skewers on the carrot-raisin rice.