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Maple Cider Marinated Chicken Kabobs with Apple & Sausage Rice Pilaf

| posted Friday, Oct 24th, 2014


4 fresh boneless and skinless chicken breasts, cut into 1 ½ inch cubes
1 small fresh zucchini, sliced I half, then into ½ inch half circles
3/4 cups fresh cherry tomatoes
1 cup whole fresh button mushrooms
1 whole fresh Granny smith apple, peeled, quartered and sliced ½ inch thick lengthwise

1/2 cup Maple syrup
3 cloves fresh garlic, minced
2 Tbsp Dijon mustard
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 tsp fresh lime juice
Zest from 1 fresh lime

Rice Pilaf:
6 fresh breakfast sausage links, chopped into ¼ inch circles
1 cup finely chopped dried/dehydrated apple
1 1/2 Tbsp. chopped fresh sage
1 1/2 cups fresh baby spinach, washed and dried
1-2 cups dry instant brown rice (to make 4 servings)
Chicken stock or vegetable stock (amount according to package directions on rice )
1/2 cup pine nuts

1.Make the marinade: In a small bowl, combine all marinade ingredients, stir well and set aside
2.Make the kabobs: Put chicken and veggies onto skewer as follows: (though it doesn’t have to exact- you can vary): zucchini, mushroom,1- 2 pieces of chicken, tomato, apple, 1-2 pieces of chicken , then repeat until skewer is full leaving about a ½ inch on each end. Do this for all 4 skewers.
3.Put kabobs into extra-large ziplock bag and pour marinade over meat. Lay flat in fridge. Marinate in the fridge for 6-8 hours in fridge turning periodically.
4.Preheat outdoor grill to 400 degrees F (or indoor grill to med-high) and spray with non-stick spray or olive oil. Covered, cook on grill for 5- 10 minutes on each side until no longer pink.
5.Make the rice pilaf: Cook rice according to package directions, but use chicken stock or vegetable stock in place of water.
6.Cook sausage in a frying pan on stove top over medium heat until no longer pink and set aside. Cool and chop into 1/4 inch circles.
7.Heat a frying pan on medium high heat. Add 1 tsp of olive oil and the pine nuts. Toast nuts for a minute or so by stirring, then add sage and spinach. Continue to stir until spinach is soft and pine nuts are fragrant. Remove the mixture and stir into rice.
8. Stir in chopped dried apples and sausage into the rice mixture.
9.Lay a bed of the rice pilaf on a plate and top a cooked kabob and garnish with fresh sage and a wedge of lime, if desired. Enjoy!
Serves: 4