Chicken sticks with honey dip & tomato chutney
very easy
60 mins
60 mins
Ingredients
- 500 g Chicken breast fillet diced
- 1 Garlic clove
- 3 tablespoon sunflower oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon honey
- 2 teaspoon sweet mustard
- 7-10 Tbsp salt, pepper, chili flakes, paprika powder and a pinch of curry
- 2 up to 3 stems of thyme
- 2 TABLESPOONS Olive oil
- 1 large beefsteak tomato
- 2 Shallots
- 3 TABLESPOONS demerara sugar
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp shot of balsamic vinegar
- 1 pack of Cream cheese
- 7-10 Tbsp Honey
Directions
- 1
The day before: Put all the ingredients for the marinated chicken in a freezer bag. Close it tightly and massage the marinade into the chicken. Leave to stand overnight in the refrigerator.
- 2
The tomato chutney: Dice the tomato and shallots very finely. Heat the olive oil, add the tomato and onion cubes and steam them lightly. Add the brown sugar and let the whole thing caramelize a little.
- 3
Then deglaze everything with the balsamic vinegar and let it boil down for a while on a mild heat. Season with salt and pepper.
- 4
The Honey Cream Cheese Dip: For the Honey Cream Cheese Dip, simply mix a pack of cream cheese with a little honey (according to your taste - you shouldn't taste the honey too much) and add plenty of pepper.
- 5
Now fill these two dips (the cream cheese first) into small glasses. Spread the chutney as a stain on the cream cheese.
- 6
The skewers: The marinated chicken pieces are now skewered on small wooden skewers. I always put three pieces on a skewer. And then you fry them in some oil on all sides until they are golden brown.
- 7
Then place them in the dip jars, sprinkle some more thyme on top and maybe a splash of liquid honey - that's it! You can either eat them warm or simply cold.
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