For details on this series on a diet for cancer patients please see here
Christmas Chicken Brochettes
These small brochettes are recommended for loss of appetite. They are also recommended for constipation, lactose intolerance and dry mouth
Recipe serves 4
4 deboned chicken legs
50g of toasted pinenuts
50 g of peeled toasted almonds
50g of peeled toasted hazelnuts
50g of dry apricots
50g of prunes
50g sultanas
2 medium onions chopped
2 cloves of garlic chopped
1/2 cinammon stick
1 lemon skin and 1 orange skin (without the pith of either)
150ml of grape or apple juice
Olive oil
salt and pepper
- Chop the apricot and prunes into small pieces and out them to marinate in the fruit juice
- Cut the chicken leg meat into 5 pieces each leg
- Put the chicken onto a metal or wooden skewer
- Season the brochettes and in a hot pan with a little olive oil seal them on all sides then remove
- Using the same pan add the onion and the garlic and, using a low heat, let them sweat until they go golden in colour
- Add the nuts and the drained dried fruit and fry for about 5 mins
- Add the fruit juice and let it reduce until the mixture starts to caramelize (about 5 mins)
- Add the cinammon and the lemon and orange peel
- Add the brochettes, a little water and let the chicken cook in the sauce for 5-10 mins on a low heat or in the oven at 150-160 degrees until the sauce is reduced
- Check the seasoning and serve
N.B if you wish to make this dish more festive and make it mar i muntanya then you can add some sauteed prawns or small langoustines and then take the chicken of the skewers before serving.
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