Chicken, Plum and Red Onion Kebabs Stefanie Maloney   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 15 min (plus marinating) Cook Time: 20 min 1/2 cup vegetable oil 1/3 cup apricot jam 2 tablespoons rice wine vinegar 1 1/2 tablespoons soy sauce 1 1/2 pounds skinless, boneless chicken thighs, quartered 8 plums (about 2 pounds), quartered lengthwise 1 red onion, quartered lengthwise and halved crosswise 1 tablespoon extra-virgin olive oil One 10-ounce box plain instant couscous 1/3 cup sliced almonds, toasted 1. In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce. Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours. 2. Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool. 3. Preheat a grill or grill pan to medium. Thread the chicken, plums and onion onto 8 skewers. Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes. 4. Meanwhile, in a medium saucepan, bring 2 cups water to a boil. Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes. Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.

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