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Skewered Chicken with Asparagus

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Skewered Chicken with Asparagus

The perfect skewered chicken with asparagus recipe with a picture and simple step-by-step instructions.

My spice mix

  • Salt to taste
  • Black pepper to taste
  • 2 tablespoon Tandoori spice
  • Sunflower oil

The asparagus

  • 1 kilogram Fresh asparagus
  • 1 size Split onion
  • Salt to taste
  • Salted water
  • 2 tablespoon Butter
  • 1 tablespoon Breadcrumbs

The sauce

  • 2 tablespoon Butter
  • 1 tablespoon Flour
  • Asparagus broth
  • Freshly grated nutmeg
  • Salt and pepper
  1. Rub the chicken inside and outside with salt, pepper and tandoori and brush well with oil. Let it steep for 2 hours. Then stick on a skewer. I have one made of ceramic. Then in the oven at 180 ° upper u. Roast the chicken for approx. 60-70 minutes. You have to check after 60 minutes whether it is already well tanned. Then it’s even at the temperature.
  2. Peel the asparagus and place in a saucepan. Likewise, the peeled and halved onions. Gives good taste without sugar, etc. I got it from my mother and I keep it that way. Pour in enough water to cover the asparagus well. Then add salt to taste. 1.5 teaspoons are always enough for me. Put the lid on and bring to the boil once. Then simmer on the lowest setting on the stove for 20 minutes.
  3. Then drain the asparagus and collect the asparagus stock. Heat the butter in a saucepan and fry the breadcrumbs in it until brown. Pour over the asparagus.
  4. Heat the butter for the sauce and add the flour. Whilst stirring, stir in a light brownish roux. Then add enough asparagus stock to make a creamy sauce. Season well again with nutmeg, salt and pepper.
  5. Then there was potatoes. Good Appetite.
Dinner
European
skewered chicken with asparagus

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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