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Chicken and Orange Kebabs Recipe
|Southern fried flavor||1 1⁄2 Ounce (43 Gram, 1 Packet Homepride Coat & Cook)|
|Bay leaves||8 Small|
|Butter||2 Ounce (50 Gram)|
|Pasta shapes||4 Ounce (125 Gram)|
|Double cream||30 Milliliter (2 Tablespoon)|
|Black pepper||To Taste|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1528 Calories from Fat 623
% Daily Value*
Total Fat 70 g107.9%
Saturated Fat 30.6 g153.1%
Trans Fat 0.1 g
Cholesterol 321.4 mg
Sodium 270.5 mg11.3%
Total Carbohydrates 123 g41%
Dietary Fiber 14 g55.9%
Sugars 23.9 g
Protein 100 g200.5%
Vitamin A 84.2% Vitamin C 250.9%
Calcium 25.7% Iron 57.4%
*Based on a 2000 Calorie diet
Coat the chicken in Southern Fried flavour Coat & Cook, according to pack instructions.
Peel orange and divide into segments.
Blanch the courgettes and cut into slices.
Arrange the bay leaves and chicken on 4 kebab skewers, alternating with orange segments and courgette slices.
Melt half the butter.
Brush the fruit and vegetables with melted butter and cook under a moderate grill for 15 to 20 minutes, turning frequently, until the chicken is cooked and crisp and the courgettes are golden brown.
Meanwhile, bring a large saucepan of lightly salted water to the boil.
Add the pasta and cook for 8 to 10 minutes, until it is just soft.
Stir the remaining butter, cream, black pepper and parsley into the pasta and place on a shallow dish.
Arrange kebabs on top to serve.