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LINDA BURGESS
Jamie olivers golden chicken skewers with yellow pepper sauce and black quinoa
Recipe from Jamie Oliver: chicken skewers, with black quinoa and a yellow pepper sauce.
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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
Kitchen Stuff
Directions
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Cook the quinoa according to the instructions on the package. Drain. Meanwhile, cut the stalk of the yellow or green pepper and the peppers.
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Halve the pepper and peppers in the length and remove the seeds with a sharp knife. Cut the peppers into quarters.
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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.
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Clean the spring onions and put the white parts with the mixture in the frying pan. Keep the green tops separate.
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Cut the garlic into slices and put together with the vinegar, the oil and a good dash of water in the pan.
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Let it simmer for 20 minutes with the lid on the pan until the peppers are soft and sweet. Stir frequently.
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Put the mixture in the blender and let the blender turn until a smooth sauce is created. Season to taste with pepper and salt.
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Cut the chicken lengthwise into 2 cm wide strips and the green tops of the spring onions in pieces of 2 cm.
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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.
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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.
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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.
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Bake or grill the skewers for 8 minutes or until the chicken is golden, slightly scalded and cooked.
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Meanwhile, peel the avocado and slice the flesh into slices. Squeeze a portion of quinoa into a small, oiled bowl or cup.
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Pour the ball onto a plate and repeat with the rest. Divide the gelepsa sauce, avocado, coriander leaves and chicken skewers over the plates.
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Nutrition
575Calories
Sodium3% DV75mg
Fat32% DV21g
Protein82% DV41g
Carbs17% DV50g
Fiber44% DV11g
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