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🍽️ Chicken Skewers with Couscous

522 kcal · 30 min · 4 servings

Ingredients

• 220 g chicken breast fillet
• 2 oranges
• 2 tbsp rapeseed oil
• 1 tsp apricot jam
• paprika powder (sweet)
• curry powder
• salt
• pepper
• 200 g red bell peppers (1 red bell pepper)
• 100 g firm apricots (2 firm apricots)
• 140 g couscous
• 1 bunch flat-leaf parsley

Instructions

1. 1. Rinse the chicken fillet under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the chicken fillet into cubes of about 2 cm.
4. 4. Halve the oranges.
5. 5. Squeeze the orange halves.
6. 6. Take 3 tablespoons of the orange juice.
7. 7. Add 1 tablespoon of rapeseed oil and the jam to a bowl.
8. 8. Stir the ingredients with the orange juice.
9. 9. Season the marinade with paprika powder.
10. 10. Add curry powder to the marinade.
11. 11. Salt and pepper the mixture.
12. 12. Fold the chicken cubes into the marinade.
13. 13. Cover the bowl.
14. 14. Let the meat marinate in the refrigerator.
15. 15. Wash the bell pepper.
16. 16. Quarter the bell pepper.
17. 17. Remove the seeds from the pepper quarters.
18. 18. Cut 3 quarters of the pepper into approx. 2 cm cubes.
19. 19. Dice the last quarter of the pepper very finely.
20. 20. Set aside the finely diced pepper in a small bowl.
21. 21. Wash the apricots.
22. 22. Halve the apricots.
23. 23. Pit the apricot halves.
24. 24. Cut the apricots into wedges.
25. 25. Top up the remaining orange juice with water to 220 ml.
26. 26. Pour the liquid into a small saucepan.
27. 27. Bring the liquid to a boil.
28. 28. Stir the couscous into the hot water.
29. 29. Lightly salt the couscous.
30. 30. Add 1 pinch of curry to the couscous.
31. 31. Remove the pot from the heat.
32. 32. Let the couscous swell for about 15 minutes.
33. 33. Wash the parsley.
34. 34. Pluck the parsley leaves.
35. 35. Chop the parsley leaves.
36. 36. Take the chicken fillet out of the marinade.
37. 37. Let the meat drip dry a bit.
38. 38. Thread chicken cubes, pepper pieces and apricot wedges alternately onto 4 skewers.
39. 39. Heat the remaining oil in a shallow pan.
40. 40. Fry the skewers over medium heat.
41. 41. Turn the skewers frequently.
42. 42. Fry the skewers until the meat is golden brown all over.
43. 43. This takes about 8 to 10 minutes.
44. 44. Add the remaining marinade to the pan.
45. 45. Let the marinade come to a boil.
46. 46. Fold the chopped parsley into the couscous.
47. 47. Fold the finely diced pepper into the couscous.
48. 48. Season the couscous with salt and pepper.
49. 49. Serve the couscous with the skewers.

Nutrition per serving

• kcal: 522
• Protein: 35 g · Fett/Fat: 11 g · Carbs: 66 g