Chicken & Bay with Tomato & Basil Salsa
Yield
6 servingsPrep
15 minCook
15 minReady
6 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 750 | grams |
chicken breast halves, boneless, skinless
cut in 2 cm cubes |
|
| 12 | each |
bay leaves
|
*
|
| the marinade | |||
| 2 | tablespoons |
balsamic vinegar
|
|
| 2 | tablespoons |
honey
runny |
|
| 1 | large |
garlic cloves
crushed |
*
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
|
*
|
| the salsa | |||
| 1 | tablespoon |
white wine vinegar
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | each |
scallions, spring or green onions
finely chopped |
|
| 500 | grams |
tomatoes
skinned, deseeded and chopped |
|
| 20 | each |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5E+2 | grams |
chicken breast halves, boneless, skinless
cut in 2 cm cubes |
|
| 12 | each |
bay leaves
|
*
|
| the marinade | |||
| 3E+1 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
honey
runny |
|
| 1 | large |
garlic cloves
crushed |
*
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
|
*
|
| the salsa | |||
| 15 | ml |
white wine vinegar
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | each |
scallions, spring or green onions
finely chopped |
|
| 5E+2 | grams |
tomatoes
skinned, deseeded and chopped |
|
| 2E+1 | each |
basil
|
*
|
Directions
In a bowl, combine the marinade ingredients.
Add the cubed chicken, stir to coat well and cover with clingfilm. Leave to marinate in the fridge for at least 6 hours or up to 24.
Thread the marinated chicken on to 6 skewers, inserting two bay leaves on each, and barbecue or grill until cooked through.
Meanwhile, to make the salsa, combine the vinegar, olive oil and sugar in a bowl and season to taste.
Add the chopped spring onions and tomatoes and toss well to combine.
Stir in the basil leaves at the very last moment and then serve with the kebabs.
