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Yorkshire Chicken & Chorizo Kebabs with Orange, Raisin & Star Anise Couscous (Dairy Free)

DIFFICULTY: 2 out of 5  30 mins

Ingredients (serves 4)

  • 8 Wooden skewers - Soak in cold water for 10 mins
  • 4 Chicken thighs, skin off - Cut each thigh in to 6 pieces
  • 160g Chorizo - Skin removed if you prefer and cut into 1cm slices
  • 2 Large courgette - Cut into 1cm slices
  • 2 Small red onion - Cut into wedges
  • 1000ml Orange juice
  • 4 Star anise
  • 60g Raisins
  • 240g Couscous
  • 20g Fresh parsley - Finely chopped
 
Recipe courtesy of SNAP! Recipe Box www.snaprecipebox.co.uk

Yorkshire Chicken & Chorizo Kebabs with Orange, Raisin & Star Anise Couscous (Dairy Free)


Method

 1. Preheat the oven to 180°C/fan 160°C/gas mark 4. 

 2. Use the wooden skewers, chicken, chorizo, courgette and red onion to make kebabs. Space out the ingredients on the skewers to ensure they cook through.

 3. Put a heavy bottomed frying pan or griddle on a medium heat. Add 2 tbsp oil.

 4. Add the kebabs to the pan and cook for 5 mins until beginning to brown. Season to taste.

 5. Transfer the kebabs to an oven proof dish and put in the oven. Cook for 15 mins.

 6. Meanwhile, add the orange juice to a pan and bring to the boil. Once boiling, add the star anise and simmer for 30 seconds.

 7. The take the pan off the heat, add the raisins and couscous. Mix the ingredients together. Cover the pan with cling film and let the couscous cook in the orange juice steam for 5 mins. Remove the star anise before serving.

 8. To serve – put the couscous on a plate, add the kebabs on top and sprinkle with parsley.

 

 
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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email: info@hinchliffes.com

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