Spicy Chicken and Star Fruit for 4
It's a match made in heaven. The celestial star fruit (also called carambola) is a fitting addition to this grilled chicken dish that's a little bit Italian and a little bit Indian.
Prep Time:
15 mins
Total Time:
27 mins
Servings:
Makes 4 servings.
Ingredients
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2 tablespoons balsamic vinegar or red wine vinegar
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1 tablespoon olive oil
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1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon ground cumin
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1/8 teaspoon ground coriander
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1/8 teaspoon black pepper
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Dash ground red pepper
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2 medium star fruit (carambola), sliced
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8 small green onions, cut into 2-inch pieces, and/or 4 small purple boiling onions, cut into wedges
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4 medium skinless, boneless chicken breast halves (about 1 pound total)
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2 cups hot cooked rice
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2 tablespoons peach or apricot preserves, melted (optional)
Directions
1.
In a small bowl combine vinegar, olive oil, rosemary, cumin, coriander, black pepper, and red pepper. On eight 6-inch skewers alternately thread carambola and onions. Set aside.
2.
Grill the chicken on the rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning and brushing once with the vinegar mixture. Place kabobs on grill rack next to chicken the last 5 minutes of grilling, turning and brushing once with vinegar mixture.
3.
Serve chicken and kabobs over rice. If desired, drizzle with preserves. Makes 4 servings.
Nutrition information
Calories 286, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 59 mg, Sodium 57 mg, Carbohydrate 30 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin A 8%, Vitamin C 32%, Calcium 2%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Smoky Bass with Carambola Salsa
Carambola, also called star fruit because of its resemblance to a star when cut crosswise, is grown in tropical climates. Its flavor, which ranges from sweet to tart, complements smoky grilled fish.
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