Brochettes de poulet échalotte aux épices


  • 600 g (1,32 lbs) chicken fillets
  • 12 shallots
  • 5 large spoonfuls of crushed peanuts (unsalted)
  • 1 large spoon of chopped lemongrass
  • 1 large spoon of cane sugar
  • 2 teaspoons each (turmeric and coriander powder)
  • 1 teaspoon of cumin
  • ½ teaspoon of cinnamon
  • Olive oil
  • Salt

Peel the shallots. Finely chop 2 of them and cut the others in 2.
Mix the crushed peanuts, minced shallots, lemongrass,
sugar, all the spices and 1 spoon of oil.
Cut the chicken into 3 cm (1,18 inc) cubes and coat them with the mixture.
Refrigerate for 1 hour, stirring 3 times.
Preheat the oven to 210°C- 410 (th.7/8).
Thread the chicken cubes onto skewers, alternating with the
shallots.
Place in the oven for about 20 minutes, turning them over a few times.
Serve very hot.



 

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