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Honey-Fennel Marinated Chicken Kabobs

Honey-Fennel Marinated Chicken Kabobs

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 13 minutes

Cook Time: 27 minutes

Ingredients: Add ingredients to List

1/2 cup honey
2 tablespoon vegetable oil, plus a small amount to oil grill
2 each Large garlic clove, minced
2 1/2 teaspoon ground cumin
2 teaspoon white wine vinegar
1 teaspoon fennel seed
1 teaspoon fennel seed
1/4 teaspoon sea salt
1 1/2 lb Boneless skinless chicken thighs, rinsed and dried
2 each medium sweet potato
2 each small fennel bulb

directions:

1. Place honey, oil, garlic, cumin, vinegar, fennel seeds, and salt in a small bowl and heat 15 seconds in microwave to melt honey. Whisk well to blend ingredients, and set aside to cool.
2. Cut chicken thighs in half crosswise, then cut into 16 even pieces and place in a medium bowl. Add half the honey mixture, toss well, cover, and marinate in the refrigerator for at least 2 hours and up to overnight, stirring occasionally to keep all chicken pieces coated. Reserve remaining honey marinade.
3. While chicken marinates, place sweet potatoes in a pot and cover with cold water. Bring to a boil, reduce heat slightly, and gently boil for about 10 minutes, or until potatoes are still slightly resistant when pierced with the tip of a sharp knife. Drain and transfer to a board to cool.
4. While potatoes cook, core and trim the fennel and discard the stems. Cut in half lengthwise through the core into 3 wedges per half. Place in a large bowl and set aside.
5. When potatoes are cool enough to handle, peel and cut into quarters lengthwise. Cut each quarter in half crosswise so that there are 16 wedges all together. Add to the fennel wedges and pour in reserved honey marinade. Gently toss until vegetables are coated.
6. When chicken has marinated for at least 2 hours, brush the grill with oil and preheat to medium high.
7. Skewer the ingredients on 4 metal or presoaked bamboo skewers, alternating chicken, sweet potato, and fennel, using 4 pieces each of chicken and sweet potato and 3 wedges of fennel. Discard the chicken marinade. Brush skewers with any remaining marinade in the vegetable bowl. Grill skewers on medium-high for 6 to 9 minutes per side, until chicken is cooked through (about 16 to 17 minutes total). Transfer skewers to 4 plates and serve with pieces of crusty bread from the Bakery, if desired.
Source: Hannaford fresh Magazine, May - June 2011

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Quantity Ingredients  
1/2 cup honey  
2 tablespoon vegetable oil, plus a small amount to  
2 each Large garlic clove, minced  
2 1/2 teaspoon ground cumin  
2 teaspoon white wine vinegar  
1 teaspoon fennel seed  
1 teaspoon fennel seed  
1/4 teaspoon sea salt  
1 1/2 lb Boneless skinless chicken thighs, rinsed  
2 each medium sweet potato  
2 each small fennel bulb  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 480 kcal (24%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat n/a
Cholesterol 100 mg (33%)
Sodium 300 mg (12%)
Total Carbohydrates 57 g (19%)
Dietary Fiber 6 g (24%)
Protein 42 g (70%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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