Chicken and fig skewers
These delicious chicken and fig skewers are quick and easy to make, so it’s an ideal dish for a midweek supper or for a weekend party when you’ve got friends around. You can use turkey breast too! Serve with a salad and flat bread or rice.
Ingredients
Method
- In a saucepan heat the port, balsamic vinegar, honey and 1 sprig of thyme. Bring to the boil and reduce it by half to a thick syrup. Discard thyme sprig.
- Cut the chicken into 3 cm cubes. Peel the shallots, and cut the pepper into 3 cm pieces. Put these in a bowl, adds some oil, the remaining thyme leaves, then season with salt and pepper. Toss well.
- Thread the chicken pieces, shallots, pepper pieces alternately onto 4-6 pre-soaked wooden or metal skewers.
- Grill, BBQ or griddle them until the chicken changes colour, then brush them with the glaze and cook until golden and cooked through (turning the skewers regularly for even cooking!)
- Meanwhile, cut the figs in half vertically and thread them onto skewers, cut sides facing the same direction. Coat with some oil, season with pepper.
- Put the fig skewers, cut side down, on the grill or griddle and cook for 5 minutes. Brush them with the glaze and grill for 1 minute each side.
- Serve the chicken with the figs.
- If you have any glaze remaining, heat it up and drizzle over the chicken and figs!