Chicken skewers with sweet chutney and asparagus rice salad

Name: chicken skewers with sweet chutney and asparagus rice salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g wild and white rice; 350 g fresh green asparagus; 400 g chicken breast; 3,5 (olive oil; 4 tl hot curry powder; 1 cucumber; 2 Red onion; 15 g fresh fresh mint; 2 lime cleaned up

Rice salad with asparagus, cucumber, onion and mint and chicken skewers, mango chutney and lime wedges.

Ingredients

Directions

Bring a pan with plenty of water to the boil. Add the rice and cook covered on low heat for 15 minutes until done.
In the meantime, remove the woody underside of the green asparagus and cut into 3 cm slanted pieces. Add the last 3 minutes to the rice.
Drain, spread over a low bowl and let cool. Stir occasionally to speed up the cooling.
Meanwhile, cut the chicken into pieces of 2 cm. Cover them with oil, curry powder and pepper and salt if necessary. Baste 8 skewers.
Heat the grill pan and grill the chicken in about 10 minutes until done. Times regularly.
Meanwhile, wash the cucumber, halve in length and scrape out the seed tables with a teaspoon. Cut the cucumber halves into slant slices.
Clean the onions and cut finely. Slice the leaves of the fresh mint.
Grate the green skin of 1 lime with a fine grater or zest and squeeze the fruit. Cut the other lime into 4 parts.
Spoon the cucumber, onion, mint, lime zest and juice, the rest of the oil and pepper and salt, if necessary, through the rice with asparagus.
Serve the rice salad with the chicken skewers, the mango chutney and lime wedges.