Cider Glazed Chicken Kebab

8 oz. of chicken breast, cubed 
2 Tbsp. coriander spice rub
8 oz. roasted spaghetti squash
1 c. farro salad (available pre-made in your grocery store) 
2 oz. cider glaze
1 Tbsp. pumpkin seeds (toasted)
1 Tbsp. sliced scallions

Cooking procedure:
1. Cube chicken breast and place on a kebab 
2. Marinate chicken 
3. Remove kebab from marinade and rub with coriander spice rub
4. Heat a seasoned well-oiled grill and place seasoned chicken kebab
5. Cook until the internal temperature reaches 165 degrees, achieving nice grill marks
6. Meanwhile heat both spaghetti squash and farro salad in the microwave 

To plate:
1. Spoon spaghetti squash down the center of a rectangle plate
2. Top with farro salad
3. Line chicken up on top of farro and glaze with cider glaze
4. Garnish with toasted pumpkin seeds and sliced scallions

Cider Glaze (yield 2 quarts)

8 c. apple cider (reduce by half on the stove)
1.5 c. whole grain mustard
1 c. maple syrup
1.5 c. blended oil
1.5 Tbsp. ground ginger
1.5 Tbsp. salt
1 Tbsp. cracked black pepper
1 tsp. cayenne pepper

Cooking procedure:
1. In a saucepan, bring apple cider to a boil and reduce to a simmer
2. Reduce apple cider by half its volume, remove from heat and allow to cool
3. Place in a large bowl and whisk in whole grain mustard and maple syrup
4. Slowly whisk in blended oil and then season with spices

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