Name: Maple-glazed chicken and kumara skewers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 large kumara (orange sweet potato) (500g), cut into 2cm (¾-inch) pieces; 2 tablespoon maple syrup; 1 tablespoon cider vinegar; 1 teaspoon dijon mustard; 660 gram (1¼ pounds) chicken thigh fillets, cut into 3cm (1¼-inch) pieces; 12 shallots (300g), halved; 2 tablespoon maple syrup; 1 tablespoon cider vinegar; 1 teaspoon dijon mustard; Spinich pecan salad; 200 gram (6½ ounces) yellow grape tomatoes, halved; 1 cup (120g) roasted pecans; 80 gram (2½ ounces) baby spinach leaves, trimmed; 1/2 small red onion (50g), sliced thinly

Maple-glazed chicken and kumara skewers

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

1 large kumara (orange sweet potato) (500g), cut into 2cm (¾-inch) pieces

2 tablespoon maple syrup

1 tablespoon cider vinegar

1 teaspoon dijon mustard

660 gram (1¼ pounds) chicken thigh fillets, cut into 3cm (1¼-inch) pieces

12 shallots (300g), halved

2 tablespoon maple syrup

1 tablespoon cider vinegar

1 teaspoon dijon mustard

Spinich pecan salad

200 gram (6½ ounces) yellow grape tomatoes, halved

1 cup (120g) roasted pecans

80 gram (2½ ounces) baby spinach leaves, trimmed

1/2 small red onion (50g), sliced thinly

Method

1.Boil, steam or microwave kumara until tender; drain.

2.Meanwhile, combine syrup, vinegar and mustard in small bowl.

3.Thread kumara, chicken and shallot, alternately, onto skewers.

4.Cook skewers on a heated oiled barbecue grill plate, covered with foil, 10 minutes. Uncover, brush skewers all over with syrup mixture. Turn; cook, brushing occasionally with syrup mixture, 5 minutes or until chicken is cooked through.

5.To make spinich pecan salad; whisk syrup, vinegar and mustard in a large bowl, add tomatoes, pecans, spinach leaves and onion; toss gently to combine.

6.Serve skewers with salad

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