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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 237 other followers