Maple-glazed chicken, shallot and kumara skewers

Wow family and friends at your next summer dinner party with these chicken and sweet potato-like kumara skewers, brushed with a mix of sugary maple syrup. pungent mustard and sour cider vinegar. Round it out with a healthy spinach pecan salad.
Maple-Glazed Chicken, Shallot and Kumara SkewersAustralian Women's Weekly


Spinach pecan salad


1.Boil, steam or microwave kumara until tender; drain. Thread kumara, chicken and shallot, alternatively, onto skewers.
2.Combine syrup, vinegar and mustard in a small bowl.
3.Cook skewers on heated oiled grill plate (or grill or barbecue), covered with foil, for 10 minutes. Uncover, brush skewers all over with syrup mixture. Turn; cook, brushing occasionally with syrup mixture, for about 5 minutes or until chicken is cooked through.
4.Meanwhile, to make spinach pecan salad, whisk maple syrup, vinegar, mustard, salt and pepper in a large bowl. Add tomatoes, pecans, spinach leaves and onion; toss salad gently to combine.
5.Serve skewers with spinach pecan salad, if desired.

WINE: Maple syrup is sweet, so this recipe needs a richer wine, perhaps an aged riesling or pinot gris for white, or a fuller-bodied rose with a little bit of residual sugar would be best.