Chicken skewers
easy
45 mins
45 mins
Ingredients
- 600 g Chicken filet
- 2 red and yellow peppers
- 200 g Courgette
- 2 red onions
- 2 Garlic cloves
- 1-2 TABLESPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp dried rosemary
- 1/8 l White wine
- 1/8 l Tomato juice
- 1/4 l Vegetable stock
- 800 g Broccoli
- 2 TABLESPOONS Butter or margarine
- 40 g flaked almonds
- 7-10 Tbsp Rosemary
Directions
- 1
Wash the fillets, dab dry and cut into cubes. Clean, wash and chop the peppers and zucchini. Peel and quarter onions. Put prepared ingredients alternately on skewers. Peel garlic, press through a garlic press.
- 2
Heat the lard in a roaster. Sauté garlic in it. Brown the skewers all around and season with salt, pepper, paprika and rosemary. Deglaze with white wine, tomato juice and stock. Let it boil up briefly. Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. In the meantime, clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes, then drain. Shortly before serving, melt the fat and fry the flaked almonds until golden brown.
- 3
Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. In the meantime, clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes, then drain. Shortly before serving, melt the fat and fry the flaked almonds until golden brown. Toss the broccoli in the almond butter. Serve skewers and broccoli garnished with fresh rosemary
- 4
City
Nutrition Facts
290 kcal
6 g
15 g
28 g
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