Chicken skewers with apricot rice

Name: Chicken skewers with apricot rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar Carrots (about 500 g); 1 collar Spring onions; 150 g dried apricots (e.g. soft apricots); 3 TABLESPOONS Oil; 200 g Long grain rice; 7-10 Tbsp Salt Pepper; 600 g Chicken filet; 1-2 TEASPOONS Sambal Oelek; 100 g Apricot Jam; 2 TABLESPOONS Butter; 4 wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar Carrots (about 500 g)
1 collar Spring onions
150 g dried apricots (e.g. soft apricots)
3 TABLESPOONS Oil
200 g Long grain rice
7-10 Tbsp Salt Pepper
600 g Chicken filet
1-2 TEASPOONS Sambal Oelek
100 g Apricot Jam
2 TABLESPOONS Butter
4 wooden skewers

Directions

1
Peel, wash and chop the carrots. Clean and wash spring onions and also cut into fine strips. Then dice the apricots.
2
Heat 1 tablespoon of oil in a saucepan. In it I now steam the carrots, add the rice and steam it for a short time. Add a good 400 ml of water and some salt and bring everything to the boil. Cover and let it swell for about 20 minutes at low heat.
3
About 5 minutes before the end of the cooking time I stir in the spring onions and the apricots and cook everything together.
4
Now wash the meat, dab dry and cut into large cubes. Put the chicken cubes on 4 skewers (tip: oil the wood beforehand to make it easier). Season with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the skewers all around for about 8 minutes.
5
Mix Sambal Oelek and jam and spread the skewers in the pan all around. Fry over a low heat for about 1 minute. Remove the skewers. Melt the butter in the hot frying fat.
6
In the meantime I arrange the chicken skewers with the rice. Finally I sprinkle the skewers and the rice with the liquid butter.