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Mini chicken and pineapple skewers with flavored cous cous

Meat95 minutes4 people450 calories
1/52/53/54/55/5 (39 votes)
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By Irene Arcas

A plate 10, no doubt. They are some mini chicken and pineapple skewers, cooked to varoma, and accompanied by flavored cous cous with pineapple aroma and almond crocanti. It is not only a plate 10, but a healthy, tasty, colorful and delicious dish. If you have a special lunch or dinner, without a doubt, it is a dish that will leave you like real chefs.

You can make mini-skewers or use long skewer sticks. We have used chicken thighs, because they seem juicier and tastier. But, of course, you can use breast or directly other meat such as turkey, rabbit or lamb, for example. And so you can see how it is done, we leave you all the details in this video recipe.

Videorecette of mini chicken and pineapple skewers with flavored couscous

Mini chicken and pineapple skewers with flavored cous cous

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Mini chicken and pineapple skewers, cooked varoma, and accompanied by flavored couscous with pineapple aroma and almond crocanti. A healthy, tasty, colorful and delicious dish. If you have a special lunch or dinner, without a doubt, it is a dish that will leave you like real chefs.

  • Irene Arcas
  • Recipe type: meat
  • Calories: 450
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the chicken:

  • 3 boneless, skinless chicken drumsticks, chopped
  • 20 g soy sauce
  • 60 g of liquid caramel
  • 100 g orange juice
  • 70 g of rum
  • 3 slices of canned or fresh pineapple (do not throw away the juice)
  • 1 teaspoon of sesame seeds

For the couscous:

  • 200 g medium grain couscous (pre-cooked)
  • 30 g of crocanti
  • 250 g chicken broth
  • 80 g of pineapple juice
  • 1 / 2 teaspoon salt
  • 30 butter g
  • 1 teaspoon fresh mint, chives, or coriander

Preparation

  1. We put the chicken in a large bowl.

  2. We put the soy sauce, the caramel, the orange juice and the rum in the glass. We mix 10 seconds, speed 5. Add the chicken to the bowl and stir well. Let it rest for a few minutes or several hours if possible.

  3. We put the couscous and the crocanti in a bowl. We booked.

  4. We put the chicken broth, the salt and the pineapple juice in the glass. We warm up 8 minutes, 100º, speed 1.

  5. We pour the liquid over the couscous and stir with a fork. Cover and let stand 5 minutes.

  6. We stir again with a fork and let it rest again.

  7. Finally we add the butter, stir very very well and we will have our cous cous ready.

  8. Line the varoma tray with a wet and drained piece of baking paper.

  9. We place the basket in its position and drain the chicken so that the marinating broth falls into the glass.

  10. We insert in each skewer stick a piece of chicken, one of pineapple and another of chicken. We can also use large skewer sticks. We put the skewers on the varoma tray.

  11. Sprinkle the skewers with the sesame seeds and place the varoma in its position on top of the glass.

  12. We program 15 minutes, varoma, speed 1. We remove the varoma and put the skewers in a source. We water with the sauce from the glass and accompany with the couscous.

  13. Sprinkle with mint, chives or coriander.

Source - Cookidoo adaptation


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  1.   Covadonga Pello Garcia said
    ago 6 years

    I write it down

    Reply to Covadonga Pello Garcia