Chicken kabobs basted with apricot-mustard glaze are served on top of an orange-spiced rice with curry, apricots, ginger, cinnamon and allspice.
1 qt. water 1 qt. orange juice 1 qt. long grain or parboiled rice* 2 Tbsp. minced orange zest 2 Tbsp. minced ginger 1 lg. cinnamon stick 1/2 tsp. ground allspice 1/2 tsp. curry powder 1 1/2 c. dice dried apricots salt as needed ground black pepper as needed 12 each chicken kabobs , 3 ounces each 1 1/2 c. apricot preserves 1/4 c. Dijon mustard 1 c. sliced toasted almonds, optional 3/4 c. finely chopped fresh mint, for garnish
1. In large pot, bring water and orange juice to a boil; add rice, zest, ginger, cinnamon stick, allspice and curry. Return to a boil; cover, reduce heat and simmer 18-20 minutes, or until rice is tender and all liquid is absorbed. Remove from heat and let stand 15 minutes. Remove cinnamon stick. Stir in apricots. Fluff rice. Adjust seasonings with salt and pepper. Keep warm 2. Place kabobs on sheet pan. Mix preserves with mustard and brush over kabobs. Let stand 15 minutes before grilling or broiling on all sides, basting often, for 3-4 minutes, or until golden and cooked through. To Serve: For each serving, scoop 1 cup rice onto plate and top with grilled kabob. Sprinkle with sliced almonds and minced mint. 3. *You may also use whole grain brown or U.S. Basmati rice in this recipe.