Lemon Ginger Chicken Skewers with Wilted Spinach
Prep Time
Serves
Cooking Mode
0 Skewers:
4 wooden skewers, soaked in water or metal skewers
2 chicken breasts
1 fresh finely grated ginger
1 Extra Virgin Olive Oil
1 lemon zest
1 fresh lemon juice
¼ ground pepper
0 Wilted Spinach:
¼ seedless raisins
1 Baby Spinach
¼ Slivered Almonds
2 olive oil, divided
2 garlic, finely minced
¼ salt and ground pepper
0 Skewers:
4 wooden skewers, soaked in water or metal skewers
2 chicken breasts
1 fresh finely grated ginger
1 Extra Virgin Olive Oil
1 lemon zest
1 fresh lemon juice
¼ ground pepper
0 Wilted Spinach:
¼ seedless raisins
1 Baby Spinach
¼ Slivered Almonds
2 olive oil, divided
2 garlic, finely minced
¼ salt and ground pepper
Directions
1Skewers:
2Pre-heat broiler and line baking sheet with foil. Slice chicken breasts into 1 inch (2.5 cm) cubes and combine them in a mixing bowl with the remaining ingredients.
3Thread chicken onto the skewers. Place skewers onto baking sheet and brush with any remaining marinade. Broil, turning once until cooked through to an internal temperature of 165°F (74°C), approximately 8 minutes per side.
4Wilted Spinach:
5Heat raisins in the 1 tbsp oil over medium heat for 2-3 minutes. Remove raisins and set aside. Return pan to heat, add remaining oil, almonds and garlic, sautéing until golden brown. Add spinach and raisins, cooking until lightly wilted. Season with the salt and pepper, mixing well. Serve immediately.
Tips
1
Les ramequins peuvent être préparés, recouverts et réfrigérés plusieurs heures d’avance ou la veille.
Disclaimer
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Personal Note
Personal Note
