Maple chicken and sweet potato skewers
Eschalots (not to be confused with shallots) are small brown bulbs with papery skin. Shallots are long green shoots with a white base at the roots.
Orange sweet potato (kumara)
400 g, peeled, cut into 3cm pieces
Skinless chicken breast
500 g, cut into 3cm pieces
8 whole, trimmed, peeled, halved
¼ cup(s), (60ml)
1 x 3 second spray(s)
- Cook sweet potato in a medium saucepan of boiling water for 3 minutes. Drain. Cool.
- Thread sweet potato, chicken and eschalots onto 8 wooden skewers. Place skewers on a tray and brush with maple syrup.
- Lightly spray a chargrill or barbecue with oil and over medium heat. Cook skewers for 3–4 minutes each side or until chicken is cooked through. Serve.
SERVING SUGGESTION: Steamed vegetables. TIP: Soak bamboo skewers in water for 10 minutes before threading on the meat to stop them burning. Baby onions can be substituted for the eschalots.