Jamie olivers golden chicken skewers with yellow pepper sauce and black quinoa

Name: jamie olivers golden chicken skewers with yellow pepper sauce and black quinoa
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 150 g Quinoa black, white or red; 1 chili pepper yellow or green; 2 yellow bell pepper; 4 bunch onion; 1 toe garlic; 2 el apple cider vinegar; 1 el traditional olive oil; 240 g chicken breast 2 pieces a 120 g; 4 twig fresh thyme; 2 tl traditional olive oil; ready to eat avocado; 2 twig fresh coriander

Recipe from Jamie Oliver: chicken skewers, with black quinoa and a yellow pepper sauce.

Ingredients

Kitchen Stuff

1 blender or hand blender
2 metal skewer
1 bowl (Ø 11 cm)

Directions

Cook the quinoa according to the instructions on the package. Drain. Meanwhile, cut the stalk of the yellow or green pepper and the peppers.
Halve the pepper and peppers in the length and remove the seeds with a sharp knife. Cut the peppers into quarters.
Fry the peppers together with the pepper in a Ø 25 cm frying pan without oil or butter over medium heat. The pepper and paprika will now slightly color.
Clean the spring onions and put the white parts with the mixture in the frying pan. Keep the green tops separate.
Cut the garlic into slices and put together with the vinegar, the oil and a good dash of water in the pan.
Let it simmer for 20 minutes with the lid on the pan until the peppers are soft and sweet. Stir frequently.
Put the mixture in the blender and let the blender turn until a smooth sauce is created. Season to taste with pepper and salt.
Cut the chicken lengthwise into 2 cm wide strips and the green tops of the spring onions in pieces of 2 cm.
Thread the strips of chicken zigzag and alternate with pieces of spring on long skewers; keep in mind that they fit in your pan or grill.
Ris the leaves of the thyme, season them with a pinch of sea salt and black pepper, sprinkle the oil over and rub the skewers well.
You can bake the chicken skewers in a hot frying pan with a non-stick coating or in a grill pan, or place them under the grill at the highest level.
Bake or grill the skewers for 8 minutes or until the chicken is golden, slightly scalded and cooked.
Meanwhile, peel the avocado and slice the flesh into slices. Squeeze a portion of quinoa into a small, oiled bowl or cup.
Pour the ball onto a plate and repeat with the rest. Divide the gelepsa sauce, avocado, coriander leaves and chicken skewers over the plates.