Skewers of poultry and saffron rice
Are you ready to play witch apprentices? So here's a love potion of great simplicity and dating back to the deepest days of the Middle Ages: macerate a few days a pinch of saffron in wine. For the taste, prefer a rather thick wine and do not hesitate to decorate the decoction of nutmeg, clove, cinnamon, coriander and other spices, according to your desires.
Cooked, saffron keeps its erotic heritage. Know that it acts more on the duration than on the intensity ...
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| © Sweet Salty / Roach / Turiot |
Ingredients (for 6 people)
6 whites of chicken
2 peppers green
1 pepper red
2 onions
Oil
Salt pepper
Preparation
Cut the blanks chicken small pieces.
Cut the peppers in four, seed them and plunge them 10 minutes in boiling water. Drain them and cut them into small squares.
Peel the onions and cut them into cubes.
Preheat the oven to grill position. Cover the oven tray with aluminum foil.
Stitch the pieces of chicken, from pepper and onion on skewers, alternating them.
Season with salt and pepper skewers on the oven rack. Sprinkle with a drizzle of oil.
Bake the grill by placing it on top of the plate. Cook 20 minutes, turning regularly skewers.
Serve them skewers at the end of the oven decorated with sprigs of parsley and accompanied by saffron rice.
