Ingredients
- 1 teaspoon curry powder
- 1/3 cup apricot nectar
- 2cm piece fresh ginger, peeled, finely grated
- 2 teaspoons soy sauce
- 2 tablespoons canola oil
- 800g chicken thigh fillets, trimmed, cut into 4cm pieces
PICKLED CARROT
- 2 small thin Wilcox carrots, peeled, thinly sliced into rounds
- 2 tablespoons sultanas
- 2 tablespoons white wine vinegar
- 2 teaspoons sugar
RICE SALAD
- 1 cup white long-grain rice
- 1 tablespoon canola oil
- 2 green onions, sliced
- 1/3 cup whole fresh coriander leaves
- 1 long red chilli, seeded, finely chopped
- 1 cup mixed salad leaves
Directions
- Step 1 Place curry powder, apricot nectar, ginger, soy sauce and oil in a large glass or ceramic bowl. Season with salt and pepper. Add chicken. Stir until well combined. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
- Step 2 Meanwhile, make Pickled Carrot. Place carrot, sultanas, vinegar and sugar in a glass or ceramic bowl. Set aside.
- Step 3 Drain marinade from chicken and discard. Thread chicken onto skewers. Heat a greased barbecue grill or chargrill pan on medium heat. Cook skewers, turning occasionally, for 8 to 10 minutes or until browned and cooked through.
- Step 4 Meanwhile, make Rice Salad. Cook rice following packet directions. Drain. Refresh under cold running water. Drain well. Place rice, oil, onion, coriander, chilli and salad leaves in a bowl. Season with salt and pepper. Toss well to combine.
- Step 5 Serve skewers with pickled carrot and rice salad.
Recipe courtesy of taste.com.au
Serving size 4