Provençal chicken skewers with almond dip

Name: Provençal chicken skewers with almond dip
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 Organic Lemon; 2 Garlic cloves; 4 TSP Herbs of Provence; 2 TEASPOONS Dijon mustard; 9 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 650 g Organic chicken filet; 80 g ground almonds (with skin); 3 TABLESPOONS Maple syrup; 1 TABLESPOON Cider vinegar; 3 Courgette; 8 Grill skewers

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 Organic Lemon
2 Garlic cloves
4 TSP Herbs of Provence
2 TEASPOONS Dijon mustard
9 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
650 g Organic chicken filet
80 g ground almonds (with skin)
3 TABLESPOONS Maple syrup
1 TABLESPOON Cider vinegar
3 Courgette
8 Grill skewers

Directions

1
Wash the lemon hot, dry and grate the peel. Squeeze the lemon. Peel garlic and crush it finely with a fork. Mix the lemon peel and juice, herbs of Provence, mustard, 5 tbsp. oil and half the garlic.
2
Season with salt, pepper and 1 tsp sugar.
3
Wash the meat, dab dry and cut into about 40 cubes (approx. 2 x 2 cm). Turn in the marinade and let it stand in the fridge for about 1 hour.
4
For the dip, roast the almonds in a pan without fat. Stir in 150 ml water, maple syrup, apple vinegar, 4 tbsp. oil and the rest garlic. Season almond dip with salt and pepper. Let it cool down.
5
Clean, wash and slice the zucchini lengthwise into 2 mm thin slices. Roll up the slices. Put them alternately with the meat on the skewers. Grill on the hot grill for about 8 minutes, turning.
6
Add almond dip.