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Chicken skewers with sweet chutney and asparagus rice salad
Rice salad with asparagus, cucumber, onion and mint and chicken skewers, mango chutney and lime wedges.
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Ingredients
Directions
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Bring a pan with plenty of water to the boil. Add the rice and cook covered on low heat for 15 minutes until done.
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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.
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Drain, spread over a low bowl and let cool. Stir occasionally to speed up the cooling.
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Meanwhile, cut the chicken into pieces of 2 cm. Cover them with oil, curry powder and pepper and salt if necessary. Baste 8 skewers.
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Heat the grill pan and grill the chicken in about 10 minutes until done. Times regularly.
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Meanwhile, wash the cucumber, halve in length and scrape out the seed tables with a teaspoon. Cut the cucumber halves into slant slices.
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Clean the onions and cut finely. Slice the leaves of the fresh mint.
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Grate the green skin of 1 lime with a fine grater or zest and squeeze the fruit. Cut the other lime into 4 parts.
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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.
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Serve the rice salad with the chicken skewers, the mango chutney and lime wedges.
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Nutrition
610Calories
Sodium14% DV345mg
Fat32% DV21g
Protein46% DV23g
Carbs27% DV80g
Fiber20% DV5g
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