Ingredients
- 500 g free-range chicken breasts cut into 24 pieces
- 7.5 cl of vegetable oil
- 5 cl of white wine
- 1 tablespoon(s) of tomato paste
- 15 g crushed garlic
- 100 g pistachios
For the mouhammara
- 1 kg of red peppers
- 100 g of walnut kernels
- 1 tablespoon(s) pomegranate molasses
- 1/2 teaspoon Aleppo pepper
- 50 g of breadcrumbs
- 5 cl of olive oil
Preparation
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The day before, prepare the marinade: in a deep dish, mix the oil with the wine, 7.5 cl of water, the tomato paste and the garlic, and marinate the chicken for 12 hours. The same day, drain the chicken and skewer 2 pieces of meat, add salt and pepper.
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Prepare the mouhammara: bake the peppers for 30 minutes at 180°/th.6. Peel them, seed them and let them drain. Salt and pepper, then mix them with the nuts, molasses, chili pepper, breadcrumbs and olive oil to obtain a homogeneous paste. Leave to cool for 3 hours.
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Roast the pistachios for 12 minutes in the oven at 180°/th. 6. Let them cool and roughly crush them.
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Cook the skewers on the grill or in the oven for 6 minutes under the grill, at maximum temperature. Roll them in pistachios to obtain a crust and place them on the mouhammara. Enjoy without delay.
