Recipe

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.

  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Maple-glazed chicken, shallot and kumara skewers
  • 1 large (500g) kumara, cut into 2cm pieces
  • 660 gram chicken thigh fillets, cut into 3cm pieces
  • 12 purple or french shallots, halved
  • 2 tablespoon maple syrup
  • 1 tablespoon cider vinegar
  • 1 teaspoon dijon mustard
Spinach pecan salad
  • 2 tablespoon maple syrup
  • 1 tablespoon cider vinegar
  • 1 teaspoon dijon mustard
  • salt and freshly ground black pepper
  • 200 gram yellow grape tomatoes, halved
  • 1 cup (120g) pecan halves, toasted
  • 80 gram baby spinach leaves
  • 1/2 small (50g) red onion, sliced thinly

Method

Maple-glazed chicken, shallot and kumara skewers
  • 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.

Notes

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.

More From Women's Weekly Food