Chicken Kebabs Tunis
- Yield 4-6 servings
Ingredients
- Kebabs
- 1 1/2 pounds ground chicken
- 1/2 cup bulgur
- 2 tablespoons finely chopped pistachio nuts
- 2 tablespoons minced green onion
- 2 tablespoons orange juice
- 1/2 teaspoon salt
- 1 teaspoon finely minced ginger root
- -- Fruit and Roots
- 1 cup bite size peeled carrot pieces
- 1 cup bite size peeled parsnip pieces
- 1 cup bite size peeled golden beet pieces
- 1 large winter pear, cut into bite size pieces
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- teaspoon ground cumin
- -- Chutney
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 large apple, peeled, cored and chopped
- 1/2 teaspoon curry powder
- 1/4 teaspoon crushed red pepper
- 1 teaspoon mustard seeds
- 1/2 cup dried fruit bits
- 3/4 cup orange juice
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons lemon juice
- 2 tablespoons snipped mint
- 2 tablespoons snipped parsley
- -- garnish watercress
Instructions
In a medium bowl cover the bulgur with boiling water; let soak 10 minutes then drain. Press to squeeze out excess water. Place in a large bowl with the chicken, nuts, onion, 2 Tbsp orange juice, salt and ginger root. Mix well then form into 6- 1 1/2 x 6 inch logs on metal skewers. Broil the kebabs 8-10 minutes, turning once or till test done. Keep warm. In a gallon size sealable plastic bag place the carrots, parsnips, beets and pears. Add the olive oil and spices. Seal bag and toss to evenly coat. Spread evenly in a 15 x 10 x 1 inch baking pan. Bake at 425 degrees 30 minutes, stirring every 10 minutes or till tender. For the chutney melt the butter and brown sugar in a 12 inch skillet over medium high heat. Add the honey, apple,curry, crushed pepper and mustard seeds. Cook 1 minute. Stir in the dried fruit,orange juice, bell pepper and lemon juice. Bring to a boil and cook till the fruit is tender and the liquid is slightly thickened. Stir in the mint and parsley. Place the chutney in a bowl in the center of a platter. Surround the bowl with the roasted fruits and roots, then arrange the kebabs on top. Garnish platter with the watercress. Serves 4-6.
