Sunday, 9 June 2013

Fig & Wine-Sauced Chicken Kabobs Recipe

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The well-balanced combination of tastes in these kabobs make them unique. Figs give the plate a wonderful spicey top quality.—Barbara Wheeler, Elegant Oak, Michigan
Fig & Wine-Sauced Chicken Kabobs Recipe


    5 little vegetables, divided
    1/2 cup olive oil
    2 beans cloves, minced
    1-1/2 weight boneless skin free poultry chests, cut into 1-inch cubes
    1-1/4 weight dried figs
    2-1/2 glasses sweet white-colored wine
    3 tbsps lemon marmalade
    2 tbsps fig preserves
    2 tbsps lemon juice
    1/2 tsp. salt
    1/4 tsp. white-colored pepper
    1/2 lb little clean portobello mushrooms
    Hot cooked rice
    Fresh great leaves and lemon pitching wedges, optional


    Thank two onions; place in a huge resealable plastic bag. Add the oil, beans and chicken; closure bag and turn to cover. Chill for 8 hours or instantaneously.
    Meanwhile, in a huge pot, carry figs and bottles to a steam. Reduce heat; cook, discovered, for 50-60 moments or until figs are plomped and tander. Remove figs; keep warm. Bring liquid to a boil; prepare until reduced to 2/3 cup. Add the nuts, maintains, freshly squeezed lemon juice, spice up and salt. Cook and mix for 5-6 moments or until slightly thickened.
    Cut remaining vegetables into 1-in. pieces. Drain chicken; eliminate spices. On six metal or soaked wooden skewers, alternatively line the poultry, vegetables and weeds.
    Using long-handled tongs, dampen a paper towel with cooking oil and lightly cover the bbq grill rack. Grill kabobs, covered, over medium warm or broil 4 in. from the warm for 10-15 moments or until mindset run clear, turning occasionally.
    Serve kabobs with grain and arranged figs; drop with spices. Take with great and lemon if desired. Yield: 6 meals.

Nutritional Facts 1 kabob with 2 tbsps spices (calculated without rice) is equal to 529 calories, 9 g fat (2 g soaked fat), 63 mg cholesterol, 273 mg salt, 80 g carbohydrate, 13 g fiber, 28 g proteines

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