Rolled Chicken Skewers with Favas
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups floury potatoes
- 4 scallions (cut into sections)
- ¼ cup almonds
- ⅜ cup olive oil
- 1 Tbsp lemon juice
- 8 Chicken breasts (approx. 120 g each)
- 8 slices Pancetta
- 8 leaves Sage
- 4 cups Broad bean (shelled)
- parsley (leaves picked)
Preparation steps
1.
Boil the potatoes in their skins for around 20 minutes, then drain and allow the steam to evaporate.
2.
Finely chop the onions and almonds in a food processor. Peel the potatoes and mash well with a potato masher. Add the onions and almonds. Mix in around 50 ml of olive oil to create a smooth, creamy texture, and season to taste with lemon juice, salt and ground black pepper.
3.
Flatten the chicken breasts slightly. Spread with the potato mixture, top with the pancetta and place 1 sage leaf on top of each breast. Roll up from the broad edge and cut each into 3 rolls. Thread these onto kebab skewers.
4.
Blanch the broad beans in salted water for around 8 minutes then drain, season with salt and ground black pepper, and drizzle over 1-2 tbsp olive oil. Mix through the parsley.
5.
Fry the chicken roulades in the remaining hot oil for around 8 minutes, turning occasionally. Serve with the beans.
