Chicken Recipes

SWEET AND SOUR KEBABS

This marinade contains sugar and will burn very easily, so grill the kebabs slowly, turning often. It is delicious served with Harlequin Rice.

INGREDIENTS
2 chicken breasts, boned and skinned
8 pickling onions or 2 medium onions
4 strips rindless lean bacon
3 firm bananas
1 red bell pepper, seeded and sliced

FOR THE MARINADE
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
salt and black pepper
For the Harlequin Rice
2 tablespoons olive oil
generous 1 cup cooked rice
1 cup cooked peas
1 small red bell pepper, seeded and diced

SERVES 4

1. Mix together the marinade ingredients. Cut each chicken breast into four pieces, add to the marinade, cover and leave for at least 4 hours or preferably overnight in the fridge.

2. Peel the pickling onions, blanch them in boiling water for 5 minutes and drain. If using medium onions, quarter them after blanching.

3. Cut each strip of bacon in half. Peel the bananas and cut each into three pieces. Wrap a strip of bacon around each piece of banana.

4. Thread onto metal skewers with the chicken pieces, onions and pepper slices. Brush with the marinade.

5. Broil or grill over low coals for 15 minutes, turning and basting frequently with the marinade. Keep warm while you prepare the rice.

6. Heat the oil in a frying pan and add the rice, peas and diced pepper. Stir until heated through and serve with the kebabs.