Chicken skewers with Parmesan potatoes and apple and fennel sauce taste fresh and good from aniseed and if you are like us, that you use the grill all year round, you can prepare it outside. If not, it's fine to cook it in the oven as well.
Apple and fennel sauce:
1 onion, finely chopped
1 clove garlic, finely chopped
1/2 fennel, finely chopped
1 tablespoon butter
1 apple, peeled and finely chopped
1/2 dl white wine
1 tablespoon chicken stock
1/2 l cream
Salt and pepper
Blanched onion, garlic and fennel in butter. It should not turn brown. Add the apple, wine and stock and let them cook until there is almost no liquid left. Add cream and let it cook for a few minutes until it thickens a little and season with salt and pepper.
Parmesan potatoes:
200 g mini potter per person
Neutral oil
Grated parmesan, approx. 50 g. per person
Place mini potatoes in an ovenproof dish, drizzle them with oil and put them in the oven at 200 degrees. When they are almost done inside (feel with a sharp knife), sprinkle grated parmesan over them and put them in for a few more minutes, so the cheese melts and turns golden.
Marinade for the chicken:
The juice of 1 lemon
2 teaspoons garlic paste or 2 finely grated cloves
1 tsp chili paste
1 tbsp mustard
2 tablespoons olive oil
Salt
Pepper
Chicken BBQ Skewers:
180-200 chicken thigh or breast fillets per person in cubes
Paprika in slightly large pieces
Onions in slightly large pieces
Three Chicken, onions and peppers on skewers. If you use wooden skewers, it's a good idea to leave them in water for a couple of hours first, so they don't catch fire so easily.
Grill the chicken skewers on the grill, or bake at 200 degrees in the oven, until the chicken is golden on the outside and still juicy inside. The time depends on how big the pieces are and if you use a thermometer, it should have a core temperature of 68 degrees.
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