barbecue sauce, chicken skewers, and zucchini salad
Ingredients
4 persons
- 400 grams of chicken (preferably boneless thighs)
- 1 tablespoon of butter
- 0.5 teaspoon smoked paprika
- 3 tablespoons of whiskey
- 5 tablespoons of water
- 1 zucchini
- Citroën
- 2 tablespoons olive oil
- 1 horse riding
- 3 tablespoons brown sugar
- 0.5 tablespoon garlic powder
- 0.5 tablespoon chili powder
- 3 tablespoons ELVEA Doppio Concentrato
- chicken seasoning
- small cubes of feta
- 2 tablespoons honey
- basil, finely chopped
Preparation
-
1
Put the sugar in a small saucepan along with a tablespoon of water.
-
2
Let this caramelize on low heat. Add the butter along with the herbs.
-
3
Remove from the heat for a moment, then stir in the ELVEA tomato paste and deglaze with the whiskey. Add another 4 tablespoons of water, season with salt and pepper, and let it simmer gently.
-
4
Let cool.
-
5
Cut the chicken into cubes, place them in a bowl and add a few spoonfuls of the sauce. Preferably let the chicken marinate for 2 hours in the refrigerator. Take it out of the refrigerator half an hour before serving and season with chicken seasoning.
-
6
Cut the zucchini into long, thin strips. A mandoline is preferred. If you don't have one, cut the zucchini into thin slices.
-
7
Season with salt and pepper.
-
8
Mix the lemon juice with the olive oil and honey to make a delicious dressing. Finely chop the onion and a few basil leaves.
-
9
Soak the skewer sticks in water for a bit if you are preparing them on the BBQ. You can also cook the chicken in a grill pan, of course.
-
10
Fry the chicken until crispy and cooked through. Serve the salad with the dressing, top with feta. Also serve a small jar of the delicious BBQ sauce on the side.
