Chicken Brochettes with Veggie Salad
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 55 min.
Ready in
Healthy, because
Even smarter
Chicken is a great source of satiating lean protein, while white asparagus is high high in antioxidants, vitamins and minerals.
This dish is great for leftovers the next day, or for an office lunch.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the skewers
- 2 cloves garlic cloves (finely chopped)
- 1 red chili pepper (deseeded and sliced into fine rings)
- 1 shallot (finely chopped)
- ¼ tsp Cumin powder
- ¼ tsp Coriander
- 2 Tbsps light soy sauce
- 4 Tbsps Coconut milk
- 2 Tbsps sesame oil
- 4 Chicken breasts (approx. 4 oz. each, cut into thin strips 3/4 inch wide)
- For the vegetables
- 4 ½ cups white Asparagus (peeled and cut into 1" lengths on a slight diagonal)
- 1 Tbsp vegetable oil
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp freshly grated ginger
- 1 tsp powdered sugar
- ⅜ cup dry white wine
- ⅜ cup vegetable stock
- 1 cup cherry Tomatoes (halved)
- 6 scallions (cut into 1" lengths on the diagonal)
- lemon juice
Preparation steps
1.
In a bowl, mix together the garlic, chilli, shallot, cumin, coriander, soy sauce, coconut milk and oil. Place the chicken strips in this mixture so that they are well covered and marinate for at least 2 hours.
2.
Fry the asparagus in hot oil for 1-2 minutes. Add the garlic and ginger and fry together briefly. Dust with icing sugar and allow to caramelise slightly. Deglaze with the wine and pour in the stock. Season with salt, cover and braise over a moderate heat for around 20 minutes until cooked. Add the tomatoes and spring onions for the last 10 minutes.
3.
Heat the grill function in the oven.
4.
Take the chicken strips out of the marinade, drain and thread zigzag onto 8-12 wooden skewers. Season with salt and ground black pepper and grill on a rack (grill pan beneath) for 6-8 minutes, turning occasionally.
5.
Take the lid off the vegetables and allow some of the liquid to evaporate if necessary. Season with a dash of lemon juice and salt and serve on plates with the skewers.
