Spicy Chicken and Star Fruit for 4
Recipe from
Better Homes and Gardens
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.
Ingredients
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2 tablespoonsbalsamic vinegar or red wine vinegarsee savings
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1 tablespoonolive oilsee savings
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1/2 teaspoondried rosemary, crushedsee savings
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1/4 teaspoonground cuminsee savings
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1/8 teaspoonground coriandersee savings
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1/8 teaspoonblack peppersee savings
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Dashground red peppersee savings
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2 mediumstar fruit (carambola), slicedsee savings
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8 smallgreen onions, cut into 2-inch pieces, and/or 4 small purple boiling onions, cut into wedgessee savings
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4 mediumskinless, boneless chicken breast halves (about 1 pound total)see savings
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2 cupshot cooked ricesee savings
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2 tablespoonspeach or apricot preserves, melted (optional)see savings
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
Per serving: 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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