| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Accompany these colorful kabobs with jasmine rice spiked with fiery bits of crushed, dried red pepper.

Chicken Kabobs with Papaya Chutney

Papaya Chutney:

1 cup chopped, peeled apple

1 cup chopped, peeled papaya

1/4 cup brown sugar, firmly packed

2 tablespoons golden raisins

2 tablespoons chopped green and/or red bell pepper

2 tablespoons rice vinegar

2 tablespoons water

2 teaspoons fresh lemon juice

1 teaspoon grated lemon rind

1/4 teaspoon salt

 

Chicken Kabobs:

1 large onion, cut into 8 wedges

1 tablespoon curry powder

2 cloves garlic, finely minced

2 tablespoons extra virgin olive or vegetable oil

2 tablespoons fresh lemon juice

1 tablespoon water

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1/2 fresh pineapple, cut into 1-inch chunks (or use canned)

1. For Papaya Chutney: In a medium saucepan, combine the apple, papaya, brown sugar, raisins, peppers, vinegar, water, lemon juice and rind, and salt. Bring to boiling; reduce heat. Simmer, uncovered and stirring occasionally, about 15 minutes or until fruit is tender and chutney is desired consistency.
2. For Chicken Kabobs: In a small saucepan cook the onion in boiling water for 4 minutes. Drain; set aside.
3. Meanwhile, in a small skillet, cook the curry powder and garlic in hot oil for 15 to 20 seconds. Remove from heat. Stir in lemon juice, water, salt, and pepper; set aside.
4. Thread chicken cubes, bell peppers, pineapple and onion on 4 long metal skewers (or eight 10-inch wooden skewers that have been soaked in water for 30 minutes prior to using).
5. Stir the curry mixture and brush kabobs on all sides.
6. Grill kabobs on an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is tender and no longer pink, turning to brown evenly. Or, place kabobs on an unheated rack of a broiler pan; broil 5 to 6-inches from the heat for 10 to 12 minutes, turning to brown evenly.
7. Serve kabobs immediately with Papaya Chutney.

Makes 4 servings.

Nutritional Facts Per Serving (2 kabobs and 1/4 portion of chutney): 474.1 calories; 17% calories from fat; 9.3g total fat; 65.8mg cholesterol; 441.4mg sodium; 1155.1mg potassium; 76.9g carbohydrates; 8.3g fiber; 54.4g sugar; 68.7g net carbs; 29.7g protein.

Copyright 2001 Hope Pryor, please see Terms of Use.