Sarah Graham’s Chicken Espetadas

Sarah Graham inspires us with this yummy, Mozambican-inspired meal – a lovely week night supper or a perfect weekend lunch! It’s perfect served with the brown rice salad and salsa verde dressing.

For more recipes visit Sarah Graham’s website.

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Cooking Methods

  • Braai
  • Grilling

Prep Time

Cooking Time

45 minutes

Ingredients

FOR THE CHICKEN ESPETADAS

    4 boneless chicken thighs (with skin)
    8 bamboo skewers
    1 fresh pineapple, quartered and then sliced into 2x2cm pieces

FOR THE MADEIRA AND RED ONION SAUCE

    1 tbsp olive oil
    1 tbsp buttermilk
    2 medium red onions, finely chopped
    1 clove garlic, minced
    2 bay leaves
    1/2 cup madeira
    1 cup madeira
    1 tbsp honey

Directions

FOR THE MADEIRA SAUCE

    Add the olive oil and butter to a medium sized pot, when the butter starts to foam, add in the onions and cook for 10 minutes or until softened and starting to caramelise. Add in the garlic and bay leaves and cook for another minute.
    Add in the madeira and leave the sauce to simmer for 20-30 minutes, or until thickened and quite sticky.
    Meanwhile, halve the chicken thighs and season with salt and pepper and divide the pieces between the bamboo skewers, adding in pieces of pineapple in between the chicken pieces
    Baste the chicken with the madeira sauce until well coated, then place over hot coals or a very hot griddle pan and cook for 6-8 minutes on each side or until cooked through, turning from time to time and re-basting.
    Remove from the heat and allow to rest before serving alongside the rice salad bowls.