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Lei Lei Wyatt
Marinated chicken skewers with fennel root gratin
Roasted vegetables and goat cheese from the oven with chicken skewers and potatoes.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Soak the skewers in cold water. Cut the chicken into pieces of 2 cm and put in a bowl.
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Clean the lemon. Grate the yellow skin and squeeze out the fruit. Clean the garlic and press above the chicken.
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Sprinkle the chicken with the lemon juice and sprinkle with the thyme and pepper and salt. Spoon well and marinate until use.
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Wash the fennel bulb and cut off the hard bottom. Halve lengthways, remove the hard core and cut into thin sections.
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Cut the carrots diagonally in half. Clean the garlic and cut finely.
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Spread the fennel, carrot, garlic and oil over a baking sheet covered with parchment paper.
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Sprinkle with pepper to taste. Roast the vegetables in the middle of the oven for approx. 20 minutes until al dente. Crumble the goat cheese over the last 10 min.
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Meanwhile, wash the potatoes, halve the larger ones and boil them in water with salt, if necessary, for 15 minutes.
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In the meantime, baste the chicken to the skewers. Heat the grill pan and grill the skewers in 8 to 10 minutes.
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Drain the potatoes and scoop with the vinaigrette and rocket.
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Serve the chicken skewers with the fennel root gratin and potatoes. Sprinkle the lemon zest over the chicken.
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Nutrition
610Calories
Sodium31% DV745mg
Fat40% DV26g
Protein68% DV34g
Carbs18% DV54g
Fiber40% DV10g
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