If a summer barbecue is still just a dream, but a nice dinner wants to bring peace of mind, then these apricot chicken skewers are the perfect solution. Fresh, slightly sweet apricots and plump chicken meet on the end of a grill skewer – and it all gets even better with oven-baked potatoes, which are perfectly balanced in taste. The slightly crispy edges and soft inside of the baked potatoes add the feeling of being on the grill. This dish brings the barbecue mood into the room – perfect for an evening when the weather outside is not quite warm enough for grilling, but it’s summer in the heart.
This recipe is simple and full of flavors that bring warmth to every bite. The combination of apricots and parsley is surprising, but pleasant – the balance of salty and sweet gives each chicken roll a unique character. Serve these cheerful apricot chicken skewers with baked potatoes and you can enjoy something so simple, but at the same time so delicious in its own way.
Apricot chicken skewers with roasted potatoes
Ingredients
Preparation:
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Soak the dried apricots in hot water for at least 1 hour. Then purée them along with fresh parsley using a hand blender until smooth. Add the purée to a bowl, add the chicken mince, 4 heaped tablespoons of white spelt flour, egg yolk, mustard, and press in the garlic clove. Add salt and pepper and knead until smooth. Form balls from the dough and roll them in panko.
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Preheat the oven to 200 degrees Celsius. Wash and chop the potatoes into wedges and toss them in a mixture of oil, paprika, and salt. Thread one potato wedge onto a grill skewer, then a chicken roll in the middle, and another potato wedge at the end. Repeat until all potatoes and chicken rolls are on the skewers. Bake in the oven for 30-40 minutes, until the meat is cooked through and the potatoes are soft.
