Spring chicken skewers in pistachio cream and apricot confiture (light)

Ingredients

Ingredients (8 servings, 2 skewers per serving)

 For pistachio cream and apricot confiture (light)

• 1 tablespoon of white wine vinegar
• 2 tablespoons light apricot jam of Zion grapes
• 1 tablespoon extra virgin olive oil
• 4 tablespoons of unroasted pistachios
• 2 tablespoons of water
• 1 celery stalk 10 cm long (optional)

For spring chicken

• 1/2 kg Spring chicken, free of excess fat
• Half a bottle of dry white wine
• 1 cinnamon stick
• 1 tablespoon allspice
• 1 tablespoon cardamom beans
• 1 tablespoon of cloves
• 1/4 teaspoon of Atlantic sea salt
• 1/4 teaspoon ground black pepper

Preparation

Making the pistachio cream and apricot confiture (light)

• Put all the cream ingredients in a food processor.
• Mash well until you get a paste texture.

Making the spring chicken

• Cut the spring chicken into four cm cubes.
• Put the white wine, cinnamon, allspice, cardamom and cloves in a bowl and mix.
• Put the spring chicken in a bowl and soak for several hours.
• Sift through the spring chicken, season them with salt and pepper and thread them onto 16 skewers.
• Prepare them to a well done level of readiness on a barbecue or on a rib pan.
• Serve a skewer accompanied by a spoonful of sauce.