Chicken and vegetable skewers
2 chicken breasts
1 aubergine
4 tomatoes
1 tablespoon Massalé spices (curcuma, coriander, cumin, mustard, pepper, cinnamon, clove, bay leaf) or 1 tablespoon mild curry
½ glass of white wine
½ glass of chicken broth
1 teaspoon corn flower
2 tablespoons olive oil
150 g boiled white rice
Salt
Sweet paprika
Así puedes prepararlo
Cut the chicken into strips. Wash the tomatoes and aubergine and cut into 2cm cubes. Place the rolled-up chicken strips and the vegetables, alternately, on the skewers.
Place skewers on the tray and season with salt, paprika and spices. Pour the broth and wine into the case and place the tray on top. Cook in a preheated oven at 200ºC for 15 minutes. Microwave: 3- 3-4 minutes at full power.
Remove the case from the oven, remove the tray and pour the juices into a saucepan. Heat, add the corn flower diluted in 1 tablespoon of water and stir until the sauce thickens. Season with salt and pour over the skewers. Serve with the white rice.
Coloca el caldo y el vino en el estuche y sobre este coloca la bandeja y las brochetas cuécelo al Microondas por 5 min a máxima potencia (800W).
Disuelve la maicena en una cucharada de agua y mézclalo con el líquido que hay debajo de las brochetas en el estuche, llévalo al microondas 1 minuto a máxima potencia (800W).
Sirve sobre una cama de arroz blanco y baña las brochetas con la salsa.
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