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Chicken taouk skewers and cumin flavored carrots

Risotto, Pasta and Rice, Poultry

Tender skewers of chicken cubes marinated in lemon, garlic and coriander served on lemony carrots with cumin.

Note

You can leave the chicken in the marinade overnight for a more intense flavor.

Ingredients

Recipe for 24 tapas

For the chicken taouk

12 Unit(s)

Chicken thigh

2 Stick(s)

Lemon grass haiku

2 Clove(s)

Garlic

100 Ml

Ginger sweet chili dipping sauce haiku

For the Asian style noodles

4 Nest

Asian style noodles haiku

50 Gr

Butter

1 Unit(s)

Lemon

10 Sprig(s)

Parsley

1 Clove(s)

Garlic

Sauce

300 Ml

Coconut milk

1 Tsp

Curry powder

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Squeeze the lemon juice. Chop the coriander and finely chop the garlic. Cut chicken thighs into 6. Cut carrots into pieces. Chop the garlic clove. Chop the parsley.
For the chicken

In a bowl, place chicken thighs, lemon juice, a drizzle of olive oil and garlic. Mix well and marinate for 5 minutes. Skewer 3 pieces per bamboo stick. Sear them in a pan with a drizzle of olive oil and finish cooking in the oven 8 to 10 minutes.
For the Asian style noodles

Blanch the carrots in a saucepan of boiling salted water until soft. Mash the carrots in a bowl using a fork or a pestle, incorporating olive oil, lemon juice, garlic, cumin and parsley. Season with salt and pepper.
Sauce

Slowly warm your HAIKU Traditional Thai sauce in the curry.
To serve

Arrange the skewers on a small plate on a portion of carrots with cumin and garnish with cilantro.