It’s that point in the year when the nights are so cold you need to know there is a light (and a summer!) at the end of the tunnel. That’s why we’re giving you a hearty warming dinner with a little reminder of BBQ season. As ever, the longer you leave the chicken to marinade the better the flavour. Roll on summer!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Baby Gem Lettuce
Fully submerge the skewers in water and leave them there. Pre-heat your oven to 200 degrees.
Scrub the sweet potato but leave the nutritious skin on. Cut the potato into finger sized wedges (big fingers!) and toss in 1 tbsp of olive oil. Cook on the top shelf of the oven on a baking tray for 25 mins until cooked and starting to crisp at the edges.
Cut the lettuce in half and then finely shred it widthways. Cut the tomato in quarters, remove the seeds and then chop into tiny squares. Trim any bits of fat from your chicken thighs and discard. Chop your chicken into bite-sized pieces.
Mix the grain mustard with the honey, 1/4 tsp of salt and some black pepper. Coat the chicken in the sauce and leave to marinade for 5-10 mins.
Remove the skewers from the water and thread the chicken pieces onto the skewers.
Tip Thread the skewer (preferably twice through each piece of chicken. When the sweet potatoes are done, turn your grill to high heat. Cook the skewers under the grill for 15mins until the chicken is cooked through and starting to char.
Toss the lettuce and tomato chunks in 1 tsp of olive oil and some salt and pepper. Serve your skewers with a pile of the salad, the wedges and a nice dollop of cooling crème fraîche.