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| | Ingredients | | |
- 2 large chicken breast fillets
- 1 tbsp olive oil
- 2 tsp ras el hanout*
Marinated Baby Roma Tomatoes
- 500g (1 punnet) baby roma tomatoes (one option is Romatherapy Baby Roma Tomatoes), halved lengthways
- 1 tbsp lemon juice
- 1 tbsp wholegrain mustard
- 2 tbsp aged red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/3 cup mixed herbs (oregano, thyme, chives), finely chopped
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Skewered chicken with marinated tomatoes
Chicken skewers with marinated baby roma tomatoes
Serves: 4.
Prep Time: 10 minutes plus 2 hours marinating time.
Cooking Time: 10 minutes.
*Note: Ras el hanout is a delicate Moroccan spice blend and is available in all supermarkets. Substitute with a sweet curry spice blend if preferred.
Instructions
- Make marinated baby roma tomatoes first.
- Whisk the mustard, vinegar, juice and oil together in a large bowl until well combined. Add the tomatoes and herbs and toss well to combine.
- Season with sea salt and black pepper. Cover and stand at room temperature for at least 2 hours, stirring occasionally, to allow flavours to develop.
- Thinly slice chicken into long strips and place in a bowl with oil and ras el hanout. Toss together until evenly coated. Thread onto small pre-soaked bamboo skewers. Cook on a large char-grill plate over medium heat for 4-5 minutes each side until cooked through.
- Serve skewers with marinated baby roma tomatoes.
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