Chicken Skewers with Sweet Potato Puree and Pea and Mint Puree
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
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.
Step 5
Arrange the skewers on a platter, placing the sweet potato puree and pea puree alongside.
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