Prune Pilaf with Chicken Skewers Recipe

Prune Pilaf with Chicken Skewers Recipe
This prune pilaf with chicken skewers recipe is a wholesome and filling meal all year around. Made with Mediterranean-inspired flavors and sweet prunes, the pilaf is the perfect side dish for succulent chicken skewers. You can make the chicken in the oven or opt to enjoy the sunshine next to your grill.
Calories per seving 400
Fat 15g
Cholesterol 85mg
Sodium 820mg
Carbohydrates 41g
Fiber 4g
Sugar 8g
Protein 32g
Ingredients
Chicken Skewers:
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup 2% plain yogurt
- 1 tbsp ground turmeric
- 1/2 tsp chilli powder
- 1/4 cup lemon juice
- 4 metal skewers, at least 8 inches long
Rice Pilaf:
- 2 tbsp butter
- 1 onion, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1/4 tsp each salt and pepper
- 2/3 cup converted brown rice
- 2 cups chicken broth, warm
- 6 Sunsweet® Pitted Prunes, roughly chopped
- 3 tbsp shelled pistachio nuts, roughly chopped
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
Instructions
Chicken Skewers: Mix together the yogurt, turmeric, chili powder and lemon juice. Thread chicken pieces onto skewers, then place in shallow dish and cover with yogurt mixture. Let stand for 30 minute or refrigerate for 2 hours.
Rice Pilaf: Melt butter in a large saucepan set over low heat. Sauté onion for 5 minutes, or until softened. Add coriander, ground cumin, cumin seeds, salt and pepper.
Add rice. Stir in broth; bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes. Remove lid and fluff with a fork. Add prunes, pistachios, cilantro and parsley.
Meanwhile, preheat grill to high. Remove skewers from marinade, discard any excess marinade. Cook for 6 to 8 minutes, turning often so chicken is grill marked and juices run clear.
Spoon rice into a large, wide serving bowl and place the chicken skewers on top.
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