Chicken skewers with blood orange-carrot chutney

Name: Chicken skewers with blood orange-carrot chutney
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red onions; 2 Carrots; 1 Blood Orange; 1 red chilli pepper; 5 TABLESPOONS demerara sugar; 80 ml light balsamic vinegar; 150 ml Blood orange juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 4 Chicken fillets (approx. 150 g each); 3 TABLESPOONS Oil; 1/2 bunch Parsley; 20 wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 red onions
2 Carrots
1 Blood Orange
1 red chilli pepper
5 TABLESPOONS demerara sugar
80 ml light balsamic vinegar
150 ml Blood orange juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
4 Chicken fillets (approx. 150 g each)
3 TABLESPOONS Oil
1/2 bunch Parsley
20 wooden skewers

Directions

1
Peel onions and carrots and cut into fine cubes. Peel the blood orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Cut the chilli pepper open lengthwise, remove the seeds. Cut the pod into strips. Lightly caramelise the sugar in a saucepan. Deglaze briefly with vinegar and juice. Cover the onions, carrots and chillies and cook for 10-12 minutes.
3
Add blood orange pieces 5 minutes before the end of the cooking time. Season to taste with salt, pepper and curry. Wash the meat and dab dry. Cut meat lengthwise into approx. 5 strips. Put each strip on 1 wooden skewer.
4
Heat oil in a large pan, fry meat skewers in portions for about 3 minutes while turning. Remove and season with salt and pepper. Wash parsley, dab dry, remove leaves and cut finely.
5
Mix parsley into the chutney. Arrange chutney and skewers on plates. Flat bread tastes good with it.