Chicken Skewers with Pumpkin Confit
Ingredients
- For the Pumpkin Confit
- 250 grams (approximately 9 ounces) Pumpkin (Peeled, diced)
- 125 grams (approximately 4.5 ounces) sugar
- 10 grams (approximately 1/2 ounce) Dijon mustard
- 50 milliliters (approximately 1.5 ounces) Vinegar
- 50 milliliters (approximately 1.5 ounces) water
- For the Skewers
- 300 grams (approximately 1/2 pound) Pork tenderloin (or chicken breast)
- peppers
- ground chili peppers
- 2 Tbsps clarified butter
- 4 Cherry tomatoes (red)
- 4 Cherry tomatoes (yellow)
- 1 big green paprika
- 4 scallions
- 1 Tbsp butter
- 1 tsp sugar
- also
- 2 hollowed Ornamental gourd halves
- 1 Ornamental gourd (halved)
- 4 long Wooden skewers
Preparation steps
Put pumpkin in pan and add sugar. Brown, deglaze with vinegar, water, and mustard, allow to boil until sugar is dissolved. Reduce temperature and continue cooking, until the squash is tender and falls apart.
Cut meat in cubes about 1.5 cm (approximately 1/2 inch), season with pepper and chile pepper. Rinse cherry tomatoes, rinse bell peppers, trim, cut in half, remove seeds, remove the white skin and cut into 1.5 cm (approximately 1/2 inch) squares. Rinse spring onion, trim, and remove root base. Insert meat, alternating with bell peppers and cocktail tomatoes on a total of 4 skewers so that there are two skewers with yellow and two skewers with red cocktail tomatoes. Cook skewers in a large skillet or roasting pan in butter on each side for 4-5 minutes, until the meat is thoroughly cooked. In a small saucepan fry scallions in butter and sugar until carmelized. Put the spring onions on the end of the skewer. Spread the pumpkin confit on the hollowed pumpkin halves, garnish with a corner gourd. and serve with plate of hot skewers
