Chicken and Bay with Tomato and Basil Salsa
750 g large free-range skinless chicken breasts -- cut in 2cm cubes 12 bay leaves --- The Marinade --- 2 tbsp balsamic vinegar 2 tbsp runny honey 1 large garlic clove -- crushed
Ingredients
- 750g large free-range skinless chicken breasts -- cut in
- 2cm cubes 12 bay leaves
- 2tbsprunny honey
- 1large garlic clove -- crushed
- 4tbspextra virgin olive oil
- 1/2tspsugar
- 500g tomatoes -- skinned deseed chopd
- 20basil leaves
Directions
- 1
750 g large free-range skinless chicken breasts -- cut in 2cm cubes 12 bay leaves --- The Marinade --- 2 tbsp balsamic vinegar 2 tbsp runny
- 2
In a bowl, combine the marinade ingredients
- 3
Add the cubed chicken, stir to coat well and cover with clingfilm
- 4
Leave to marinate in the fridge for at least 6 hours or up to 24
- 5
Thread the marinated chicken on to 6 skewers, inserting two bay leaves on each, and barbecue or grill until cooked through
- 6
Meanwhile, to make the salsa, combine the vinegar, olive oil and sugar in a bowl and season to taste
- 7
Add the copped spring onions and tomatoes and toss well to combine
- 8
Stir in the basil leaves at the very last moment and then serve with the kebabs.