You will need
chopping board
sharp knife
small glass bowl
spoon
± 20 toothpicks
large frying pan with lid
tongs
side plate
± 20 kebab sticks
serving plate
4 chicken breasts
Ina Paarman’s Chicken Spice
oil
Ina Paarman’s Peach Apricot Chutney
cherry tomatoes and cucumber slices
Method
Cut each chicken breast into five lengthways strips. Season with Chicken Spice and toss with oil in a mixing bowl. Roll up from the thinnest end. Thread the rolls onto toothpicks.
Preheat a frying pan with 2 T of oil. Cook chicken rolls on one side until brown, turn and briefly cook the other side. Switch off the heat and put a lid on the pan for one minute. Don’t overcook because the chicken will become dry. Remove toothpicks and spear with kebab sticks to eat out of hand.
Serve with our Peach Apricot Chutney, cherry tomatoes and slices of cucumber.
