CHICKEN SKEW­ERS WITH APRI­COTS AND RED ONION

Food & Home - - Promotion -

Makes 6 EASY 1 hr + 3 hrs, to mar­i­nate

WHAT YOU NEED

150g SPAR Full Cream

Plain Yo­ghurt

2 gar­lic cloves, peeled and minced juice of 1 SPAR

Fresh­line Lemon large hand­ful fresh flat-leaf pars­ley, finely chopped large hand­ful fresh rose­mary, finely chopped

15ml (1 tbsp) wa­ter

SPAR Salt and freshly ground SPAR Black Pep­per, to taste 3 skin­less and bone­less SPAR Chicken Breasts, cut into 3cm cubes large hand­ful SPAR

Dried Apri­cots

1 red onion, peeled, wedged and lay­ers taken apart fresh bay leaves (optional) fresh rose­mary sprigs (optional)

SPAR Ex­tra Virgin Olive Oil, to driz­zle

SPAR Salt and freshly ground SPAR Black Pep­per, to taste

HOW TO DO IT

1 Com­bine the yo­ghurt, gar­lic, lemon juice, chopped pars­ley, rose­mary, 15ml (1 tbsp) wa­ter and sea­son­ing to­gether in a bowl. Add the chicken cubes and toss to coat thor­oughly. Cover the bowl with cling film and re­frig­er­ate, about 3 hours. 2 Soak 6 wooden skew­ers in wa­ter. If you’re us­ing metal skew­ers, there is no need to soak. Thread the mar­i­nated chicken cubes, dried apri­cots, onion lay­ers and herbs, if us­ing, onto the chicken skew­ers, al­ter­nat­ing the ingredients as you go. Baste the skew­ers with the left­over mari­nade.

3 Driz­zle the skew­ers with olive oil. Set aside. Heat a grid­dle pan over medium heat. Place the skew­ers in the pan and grill un­til the chicken is cooked, about 3 min­utes per side. Re­move from heat and sea­son to taste. Serve im­me­di­ately.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.