Spiced Chicken Kebabs and Coucous

Spiced chicken kebabs

1 kg RSPCA Approved chicken
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons tomato sauce
1/4 cup honey
1 clove garlic crushed
1/4 teaspoon 5 spice powder
8 skewers

Mix ingredients except chicken in bowl. Cut chicken into 3cm cubes. Coat chicken pieces in marinade and thread onto sticks. Place in shallow metal dish and brush with remaining marinade. Cook for 45 minutes at 180c degrees

Couscous salad

2 cups couscous
1/3 cup currants
1 ½ tablespoons balsamic vinegar
250g grape tomatoes
75g baby spinach

Bring to boil 2 cups of water in pot. Quickly stir in 2 cups of couscous and then remove from heat. Let couscous stand for 4 minutes. Separate couscous with fork. Mix currants and balsamic vinegar in small bowl and microwave for 1 minute. Mix currants into couscous. Add baby spinach and grape tomatoes (sliced in half) to currants and couscous.

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