Honey Chicken Skewers with Rustic Sweet Potato Wedges
Still hanging onto the last rays of summer? Grab the family and crowd around the BBQ to cook this one! There is nothing better than a chicken skewer with a nice fresh salad to keep you satisfied mid-week!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
sweet potato
1 tbs
wholegrain mustard
½ tsp
smoked paprika
350 g
chicken thigh
70 g
mixed salad
2
tomatoes
Not included in your delivery
4
skewers
2 tbs
olive oil
1 tbs
honey
salt
pepper
Utensils
Cooking Steps
Fully sub merge your skewers in water and leave them there so you won't get any splinters when you use them. Pre heat your oven to 200°C/ 180°C fan forced. Meanwhile dice the tomatoes.
Scrub the sweet potatoes, but leave the nutritious skin on. Cut the potato into finger sized wedges (big fingers!) and toss in a little bit of olive oil. Cook on the top shelf of the oven on a baking tray for about 25 minutes or until cooked through and the edges are starting to crisp. When your potatoes are done, remove them from the oven and turn your grill onto a high heat.
Meanwhile, mix the mustard with the honey, smoked paprika and some salt and pepper. Chop the chicken, coat it with the sauce and leave to marinate for about 5-10 minutes. Remove the skewers from the water and thread the chicken pieces onto the skewer. Cook the skewers under the grill or BBQ for 15 minutes or until the chicken is cooked through and starting to char.
Toss the mixed salad with the tomatoes and season with olive oil and salt and pepper. Serve your skewers with a pile of salad and the crispy sweet potato wedges.
