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Curried Chicken Skewers with Fennel Yogurt Sauce https://www.metro.ca/userfiles/image/recipes/brochettes-poulet-cari-sauce-yogourt-fenouil-10892.jpg PT25M PT15M PT50M
Preheat BBQ or grill pan over medium-high heat.Prepare the ingrédients.Mince coriander, garlic and ginger.Dice chicken in small cubes. Reserve.Boil water for rice in a saucepan, add rice and cook for about 10 min over low heat.Remove from heat and let rest covered for 3 to 5 minutes.Prepare the marinade.In a large bowl, mix together ginger and garlic.Add honey, spices, ½ of the coriander and ½ of yogurt. Stir well.Add chicken cubes to yogurt mixture, coating pieces well.Cover bowl and refrigerate for 10 minutes (or longer to enhance flavor).Make the sauce.Finely chop the fennel.Mix fennel with the remaining ½ of yogurt and coriander in a bowl and season with salt and pepper to taste.Cover and chill until skewers are ready.Thread chicken onto skewers and place on lightly greased grilling pan or BBQ.Slice the zucchini in thick slices.Grill chicken and zucchini for about 10 minutes, on medium-high turning once, until chicken is nicely browned and cooked through.Transfer skewers and vegetables to serving plates and serve with rice and the fennel yogurt sauce on the side.Source: Missfresh.com
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4 wooden skewers 1/3 fennel bulb 1 Tbsp. (15 mL) curry 4 g coriander 1 zucchini 1 1/2 cup (375 mL) water for rice 1 1/2 cm ginger 1 garlic clove 1/2 Tbsp. (7 1/2 mL) honey 3/4 tsp. (3 3/4 mL) smoked paprika 2 chicken breast 3/4 cup (180 mL) white rice 1/2 cup (125 mL) Greek yogurt
Curried Chicken Skewers with Fennel Yogurt Sauce

Curried Chicken Skewers with Fennel Yogurt Sauce

Rate this recipe
0 Vote
2
servings
0:25
Preparation
0:15
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    wooden skewers
  • 1/3
    fennel bulb
  • 1 Tbsp.
    (15 mL)
    curry
  • 4 g
    coriander
  • 1
    zucchini
  • 1 1/2 cup
    (375 mL)
    water for rice
  • 1 1/2 cm
    ginger
  • 1
    garlic clove
  • 1/2 Tbsp.
    (7 1/2 mL)
    honey
  • 3/4 tsp.
    (3 3/4 mL)
    smoked paprika
  • 2
    chicken breast
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    STUFFED CHICKEN THIGHS BONELESS SKINLESS

    STUFFED CHICKEN THIGHS BONELESS SKINLESS

    $6.99 /lb

    15.41/kg


    STUFFED BONELESS SKINLESS CHICKEN BREASTS

    STUFFED BONELESS SKINLESS CHICKEN BREASTS

    $7.88 /lb

    SELECTED VARIETIES 17.37/kg


  • 3/4 cup
    (180 mL)
    white rice
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    BEN'S ORIGINAL CONVERTED RICE

    BEN'S ORIGINAL CONVERTED RICE

    $7.99 ea.

    1.6 - 2 kg SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    Greek yogurt
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    SAVE $2.50
    IÖGO MULTI-PACK YOGOURT

    IÖGO MULTI-PACK YOGOURT

    $5.99 ea.

    12 - 16 X 95 - 100 g SELECTED VARIETIES


    OIKOS GREEK YOGOURT

    OIKOS GREEK YOGOURT

    $3.33 ea.

    4 X 95 - 100 g SELECTED VARIETIES


    SAVE $1.16
    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    OLYMPIC YOGOURT TUBS

    OLYMPIC YOGOURT TUBS

    $4.99 ea.

    650 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat BBQ or grill pan over medium-high heat.

Prepare the ingrédients.

Mince coriander, garlic and ginger.

Dice chicken in small cubes. Reserve.

Boil water for rice in a saucepan, add rice and cook for about 10 min over low heat.

Remove from heat and let rest covered for 3 to 5 minutes.

Prepare the marinade.

In a large bowl, mix together ginger and garlic.

Add honey, spices, ½ of the coriander and ½ of yogurt. Stir well.

Add chicken cubes to yogurt mixture, coating pieces well.

Cover bowl and refrigerate for 10 minutes (or longer to enhance flavor).

Make the sauce.

Finely chop the fennel.

Mix fennel with the remaining ½ of yogurt and coriander in a bowl and season with salt and pepper to taste.

Cover and chill until skewers are ready.

Thread chicken onto skewers and place on lightly greased grilling pan or BBQ.

Slice the zucchini in thick slices.

Grill chicken and zucchini for about 10 minutes, on medium-high turning once, until chicken is nicely browned and cooked through.

Transfer skewers and vegetables to serving plates and serve with rice and the fennel yogurt sauce on the side.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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