Created by chef Alexis Delassaux
To be paired with the Fall Margarita
Created by chef Alexis Delassaux
To be paired with the Fall Margarita
fall margarita & chicken skewers pairing
INGREDIENTS
- for 2 people
- 100g boneless chicken thighs
- 100g pineapple
- 100g sunflower oil
- Marinade for the chicken :
- 20g chipotle puree
- 10g agave syrup
- 5g sunflower oil
- 10g soy sauce
- : Mango habanero sauce
- ½ mango
- 500ml pineapple juice
- 30g agave syrup
- 10g lime juice
- 4g salt
INSTRUCTIONS
Step 1
For the marinade, blend together the chipotle puree, 10g agave syrup, 5g sunflower oil and 10g soy sauce.
Step 2
Dice the chicken into large cubes, pour the marinade over the meat and chill for 2 hours.
Step 3
Cut the pineapple into large cubes.
Step 4
After marinading for two hours, cook the chicken in a pan at 70°C/160°F for 30 minutes and then thread the chicken and pineapple cubes alternately onto the skewers.
Step 5
Cut the mango into large cubes, and add to a pan with the pineapple juice and agave syrup and cook slowly until it reduces and caramelises slightly. Then blend until smooth. The sauce is now ready.
Step 6
Cook the skewers at a very high temperature to caramelise them – in the oven or on a barbecue – at approximately 250°C/480°F for 10 minutes.
Step 7
When the skewers have caramelised, sprinkle with sesame seeds and the zest of a lime.
