Sweet Chicken Skewers

Sweet simplicity! This recipe will take no more than ten minutes of your time to throw together, and it’s delicious! You can use stock cubes to make up the chicken stock, although I personally prefer to keep the carcass from one of those lazy nights when we’ve taken away a roasted chicken and salad from the ‘broast’ around the corner: just place the carcass in a litre of water, add a few chopped vegetables and then simmer for the evening. Allow the stock to cool down, skim it to remove the layer of fat on top and then freeze it. It’s not haute cuisine, I know, but then who’s got the time for haute cuisine?
You can always, of course, grill these rather than barbecue them.

Ingredients

• 4 large chicken breasts cut into 1” chunks
• 2 red onions, cut into chunks
  
• 2 yellow peppers, cut into chunks
  
• 3 tbsp olive oil
• 3 tsp grain mustard
• 2 tbsp date syrup
• 200ml chicken stock
• 70g tin tomato puree
• 8 Soaked Bamboo skewers

Mix the oil, mustard, date syrup, stock and tomato puree together, and marinate the chicken in the mixture for as long as possible: if you’ve only got half an hour to hand, then so be it. If you can leave them for a day or even two, then even better! Thread the chicken breasts onto the skewers, alternating with pieces of onion and pepper, then barbecue away!