With our recipe you can conjure up tender ones Miso chicken skewers that melt in your mouth and you won't want to stop eating. The brilliant thing about the recipe is that you can use the leftover marinade from the chicken skewers for the side dish. Due to seasonal conditions, this recipe is made with carrots, but you can use almost any vegetable that can be cooked in the oven. This means that the recipe can be changed in many ways and is sure to become a classic.
Another plus: It takes just a few steps and few ingredients and you already have most of them on your kitchen shelf anyway.
ORGANIC INGREDIENTS FOR 2 PEOPLE:
- 1 chicken breast
- 150g rice
- 5 carrots
- 3 tbsp chickpea miso
- 3 tbsp oil
- 2 tbsp Viennese seasoning
Salad side dish:
- 80 g bird's lettuce
- 1 tbsp salad seasoning
- 2 tablespoons oil
- 1 tsp honey
- wooden skewers
Recipe variation: the carrots can be swapped or supplemented with seasonal vegetables
For the marinade, 3 heaped teaspoons Chickpea miso and mix 2 tablespoons oil in a bowl. Pluck the thyme from the sprig and add it. Add pepper and mix well.
Peel the carrots, cut them into slices approx. 1 cm thick and set aside
First cut the chicken into cubes and then rub well with the miso marinade. Then pierce the marinated chicken onto wooden skewers.
My tip: When cooking rice, add 2 tablespoons of Viennese seasoning to the cooking water and the rice will be wonderfully full-bodied.
Stir the carrot pieces well in the remaining marinade and place in a baking dish. Cook in the oven at 180 degrees for about 30 minutes with a fan. In the meantime, prepare rice according to package instructions. Our tip: For a full-bodied taste, 2 tbsp Viennese spice add to the cooking water.
Heat 1 tablespoon of oil in a non-stick pan and fry chicken skewers over medium heat until the meat is cooked through.
Arrange rice, carrots and chicken skewers and enjoy.
Salad: Combine marinade ingredients and stir well. Wash the lettuce and dress with the marinade.