Sunday Times



Makes: 20

1 clove gar­lic, peeled and finely chopped

60ml (4 tbsp) plain yo­ghurt

2 large chicken fil­lets, trimmed and cut into

20 bite­size cubes

10 rash­ers streaky ba­con, halved

15ml (1 tbsp) oil

Mix the gar­lic with yo­ghurt and mar­i­nate the chicken in the mix­ture for 30 min­utes. Pre­heat the oven to 180°C and place a rack on a grill pan.

Shake any ex­cess mari­nade from the chicken, and wrap a piece of ba­con around each chicken cube. Ar­range them on the rack in the grill pan, seam side down, and bake for 15 min­utes, un­til chicken is just cooked. Heat the oil in a fry­ing pan over medium heat and fry the cubes for 2-3 min­utes on each side un­til the ba­con is crisp. Serve hot, on cock­tail sticks.

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