Is there anything as simple as frying some chicken breast slices and braising some vegetables to accompany it? In this grilled skewered chicken recipe, the chicken breast is perked up with a piquant herb dip. With some baked carrots, it is a light, delicious and exquisite dinner course.
Peel some thin and tender carrots and cut them lengthwise. Put them in a baking bag, adding a pinch of salt and pepper, the cane sugar and 1-2 tsp sunflower seed oil. Close the bag and bake the carrots in an oven pre-heated to 180 °C for about 25 minutes.
Cut the chicken breast crosswise so that it makes for thin slices. Cut it into 2 cm strips and pull them on a barbecue skewer. Salt and pepper the pieces.
In a grill skillet, fry the barbecue skewers in 3-4 tsp sunflower seed oil. It should take no more than a few minutes.
Put the plum vinegar in a small bowl, and add the salt, allowing the salt crystals to melt.
Mix in the finely chopped herbs: the parsley, the chives, the coriander and finally the pistachio oil.
Before grilling, soak the skewers in cold water for a few minutes. Before serving, spread the fried skewered chicken pieces with the slightly sour herb dip.