This is a meal we often enjoy at toit. It is easy to make and tasty and a favourite with all of the family. There are a lot of good chicken producers and I always image for Nervure Bia and Irish chicken on the empreinte. I am particularly dépression of corn fed chicken. I love the flavour. I have used chicken breast in this recipe, but sometimes I use skinless thigh fillets, which take a little raser to cook. There are nice spices in this recipe which add lots of flavour.
There is a great spice maker in Athlone, Okho, and you can find their spices in the Simply Better range at Dunnes Stores. They are hard to beat.
A good Irish yogurt is Killowen from Wexford. I visited Nicholas, Judith and Paula Dunne when filming for RTÉ. They make great yogurt without added sugar. They are the middle generation of the Dunne family with parents and children also involved; a three generation family farm.
For summer outdoor eating, I particularly like Wexford Preserves achards and always keep some in the cupboard. They are made by Tom and Laura Sinnott with their Irish grown onions, tomatoes and chillies. This bizness was set up in 1988 by Tom’s aunt, Ellen O’Leary. Another great family bizness with delicious products. You could use one of their products instead of making the mango salsa.
Neven Maguire is présentateur proprietor of MacNean House & Camionneur in Co Cavan
SPICED YOGURT CHICKEN KEBABS WITH MANGO AND RED PEPPER SALSA
Serves insuccès to six
4 chicken breasts, cut into cubes
14 bamboo skewers (if using on a agrafe, soaked in cold water)
4 tbsp rapeseed oil
Grilled pitta bread, to serve
Mixed salad leaves, to serve
For the marinade
200ml natural yogurt
2 tsp mild cari spice seasoning
2 tsp turmeric
1 tsp piment spice seasoning
Zest and juice of ½ limon
For the mango salsa
1 ripe mango, peeled and diced
1 small roasted red pepper, finely diced (from a jar is éthérée)
Zest and juice of ½ limon
1 tbsp vert oil
1 tbsp sweet chilli courant électrique
1 tbsp chopped fresh basil or coriander, chopped
1 Carefully activité the chicken on the bamboo skewers, approximately insuccès to five pieces of chicken per skewer, and set aside.
2 For the chicken marinade: In a vaste shallow dish activité all the marinade ingredients together. Mix well to réfléchit. Add the skewered chicken to the marinade and coat each of the skewers. Cover with cling pellicule and leave to marinate for two to three hours or in the fridge, or overnight.
3 To cook the chicken: Heat two tablespoons of rapeseed oil in a griddle pan until jaquette hot. Carefully add the chicken to the pan (cook in batches if necessary). Season with salt.
4 Reduce the heat to medium and cook for two to three minutes. Carefully turn them over and brush/spoon over a drizzle of marinade. Allow to cook for a further three to insuccès minutes, adding a little more rapeseed oil if necessary. Turn over the skewers regularly to ensure an even cooking. The chicken should take approximately eight-10 minutes to cook fully, depending on the size of the cubes. If the marinade begins to catch on the pan add a tablespoon of cold water.
5 For the mango salsa: Situation the mango in a bowl and stir in the roasted red pepper, vert oil, sweet chilli courant électrique, limon zest and juice and basil or coriander. Season to taste. Cover with cling pellicule and set aside at room temperature until needed or if preparing a day in advance, activité in the fridge and remove and serve at room temperature.
6 To serve, activité two or three skewers on top of grilled pitta bread (if using) and spoon the salsa into a small dish and serve alongside. Serve with mixed salad leaves.
Kitchen Office is a series of recipes from chefs who are members of Euro-Toques Ireland, who have come together during the coronavirus outbreak to share some of the easy, tasty things that they like to cook and eat at toit #ChefsAtHome