Chicken skewers with carrot-raisin rice

Name: Chicken skewers with carrot-raisin rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS (; 1 medium onion; 500 g Carrots; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Long grain rice; 3 TSP Broth; 4 small chicken fillets (approx. 125 g each); 2 TABLESPOONS Tomato ketchup; 1 TABLESPOON Soy sauce; 1 knife tip Cumin; 2-3 TABLESPOONS Oil; 4 wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS (
1 medium onion
500 g Carrots
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Long grain rice
3 TSP Broth
4 small chicken fillets (approx. 125 g each)
2 TABLESPOONS Tomato ketchup
1 TABLESPOON Soy sauce
1 knife tip Cumin
2-3 TABLESPOONS Oil
4 wooden skewers

Directions

1
Rinse raisins hot and drain. Peel and chop the onion. Peel and wash the carrots, cut them in half lengthwise and cut them into diagonal pieces.
2
Heat butter in a pot. Brown the onion and carrots in it. Season with salt and pepper. Add rice and raisins and steam briefly. 3⁄4 Add l water and stock, bring to the boil. Cover and cook over low heat for about 20 minutes.
3
Wash and dab dry the fillets and place them alternately with the narrow and thick end close together. Skewer wooden skewers through all fillets at even intervals. Then cut through between the skewers.
4
Mix ketchup, soy sauce, cumin and a little pepper. Spread the meat with it. Heat oil in a pan and fry skewers in it for about 5 minutes until brown. Serve with the carrot-raisin rice.