Quick chicken skewers with carrot-raisin rice

Name: Quick chicken skewers with carrot-raisin rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Carrots; 1 medium onion; 3 TSP Instant vegetable stock; 20 g Butter or margarine; 300 g Long grain rice; 75–100 g Raisins/Sultanas; 7-10 Tbsp Salt; 2 TABLESPOONS Tomato ketchup; 1 TABLESPOON Apricot Jam; 1 TABLESPOON Soy sauce; 1 TEASPOON ground cumin; 1 knife tip Cayenne pepper or ground chili; 4 Chicken fillets (approx. 125 g each); 2-3 TABLESPOONS Oil; 4 Wooden shashlik skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Carrots
1 medium onion
3 TSP Instant vegetable stock
20 g Butter or margarine
300 g Long grain rice
75–100 g Raisins/Sultanas
7-10 Tbsp Salt
2 TABLESPOONS Tomato ketchup
1 TABLESPOON Apricot Jam
1 TABLESPOON Soy sauce
1 TEASPOON ground cumin
1 knife tip Cayenne pepper or ground chili
4 Chicken fillets (approx. 125 g each)
2-3 TABLESPOONS Oil
4 Wooden shashlik skewers

Directions

1
Peel and wash the carrots, cut them in half lengthwise and cut them into pieces. Peel and chop the onion. Bring 3/4 litre water to the boil, add stock and dissolve in it. Heat the fat in a pot, fry the onion and carrots. Add rice and steam briefly. Pour on stock, add raisins and about 1/2 teaspoon salt and bring to the boil. Cover and cook over low heat for about 20 minutes.
2
Mix ketchup, jam, soy sauce, cumin and cayenne pepper. Wash the chicken fillets and dab them dry. Place the fillets next to each other, alternating the narrower and thicker side. Now skewer 4 shish kebabs through all the fillets at even intervals. Then cut through the spaces between the skewers. Lightly salt the fillet skewers
3
Heat the oil in a large frying pan and fry the fillet skewers for 1-2 minutes, turning them over. Brush with the marinade and fry over medium heat for about 3 minutes. Arrange chicken skewers on the carrot-raisin rice