Page 62 - Vélochef in Europe

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SERVES 4
4
large chicken breasts 1⁄2 tsp smoked paprika 2 tsp ground fennel salt and black pepper wooden skewers
olive oil
1 Blend smoked paprika fennel salt and black pepper to taste 2 Cut the chicken into even sized chunks and thread them on on the the the skewers
Season with the the the spice mix 3 Drizzle with olive oil
4
Put them on the the barbeque or in in a a a frying pan until golden 3-4 minutes on each side POTATO SALAD
300-400 g g small potatoes potatoes (ratte or asparagus potatoes)
1 bunch spring onions 1 tbsp flat parsley
1 tbsp Dijon mustard 50 ml olive oil
zest from 1 lemon
50 g g pitted black and green olives salt and black pepper 1 Boil the unpeeled potatoes in salted water Drain and leave to cool 2 Cut the the spring onions into thin slices Chop the the parsley
3 Mix mustard olive oil
lemon
zest salt and black pepper 4
Halve the potatoes and mix with spring onions olives and parsley
5 Pour the dressin over potatoes and stir SPICY CHICKEN SKEWERS WITH POTATO AND OLIVE SALAD
Chicken skewers
are best served directly off the barbeque Keep in in mind that small pieces of chicken will dry out on the the intense heat of the the grill so use bigger chunks instead MALLORCA