Chicken skewers
Chicken skewers
Main Preparation 10 minutes
Service 2 people
Difficulty 5/10
Ingredients
- 2 chicken breasts
- 1 tbsp olive oil
- 2 tbsp nuoc mam
- 2 tbsp brown sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 pinch ground turmeric
- Pistachio nuts
- Cashew nuts
- 4 stalks lemongrass
- 1 shallot
- 2 garlic cloves
- 10g grated ginger
- 1 lime
- 1 bird's eye chilli
- ½ bunch spring onions/ scallions
Preparation
- Cut the chicken into large chunks.
- Mix all the aromatics in a bowl. Crush the garlic, grate the lime zest, squeeze the juice, peel and finely chop the shallot and mix with the spices.
- Put the chicken chunks in the marinade and leave in the fridge for 2 hours.
- Toast the pistachio and cashew nuts in the oven then crush coarsely.
- Drain the chicken chunks and skewer them on the lemongrass stalks. Scatter the toasted pistachio and cashew nuts over the skewers.
- Fry the skewers in a frying pan for 10 mins, pour over the remaining marinade as they cook, then reduce the marinade until it has a syrupy texture.
Serve on a dish and sprinkle with finely chopped spring onion/scallion.
The Chef's twist
You can replace the chicken breasts with monkfish for delicious, melting flavours and texture.