Chicken Skewers with Sweet Potato Puree and Pea and Mint Puree

Main Dishes | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken skewers with sweet potato puree and pea and mint puree

Ingredients

Olive Oil - to taste
Skin-On Chicken Breasts - 8 pieces
Sweet Potato - 2 lbs
Salt - to taste
Cream - 2 tablespoons
Ground Black Pepper - to taste
Frozen green bean pods - 17.6 oz
Fresh Mint - 0.8 oz
Butter - 0.7 oz
Barbecue sauce - to taste
Courgette - 1 piece

Step by Step guide

Step 1

Cut the chicken breasts into small pieces and thread them onto wooden skewers alternating with slices of peeled zucchini. Brush with barbecue sauce.

Step 2

Preheat the grill or barbecue. Grill the chicken skewers for about 8 minutes until cooked through. Transfer to a plate, cover with foil, and let rest for a while.

Step 3

Peel the sweet potato, cut it into pieces, and boil in boiling water for about 7 minutes until tender. Drain, add cream, season with salt and pepper, and mash.

Step 4

Meanwhile, boil the peas in boiling water for 2 minutes until tender. Drain and mash. Add butter, season with salt and pepper, and stir in finely chopped mint.