Recipes

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

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.

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