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Chicken Skewers with Wheat Salad
Threading the chicken, peppers and courgette onto skewers keeps everything in place while it steams over water in the two-tier steamer, basted in a mustard and tarragon sauce blended in seconds. The precooked wheat grain cooks in the same steamer afterwards, so both parts of the meal share one appliance.
- Total time
- 41 min
- Prep
- 15 min
- Cook
- 23 min
- Rest
- 3 min
Ingredients
Method
Blend the tarragon, peeled garlic cloves, mustard, lemon juice and olive oil in the Tupperware Turbo Chopper.
Cut the chicken fillets into 24 even pieces.
Peel the peppers, remove the seeds and cut them into 16 even cubes. Cut the washed, trimmed courgette into 8 thick rounds.
Trim the wooden skewers to fit the steamer basket. Thread 8 skewers with 3 pieces of chicken, 1 piece of red pepper, 1 piece of green pepper and one courgette round, alternating the colours.
Pour 400 ml (1 3/4 cups) of water into the base of the Tupperware Micro Urban, set the filled basket over it, coat the skewers with the tarragon sauce, cover and cook for about 15 minutes at 900 W.
Set the covered basket on a plate until ready to serve.
In the rinsed base, add the wheat grain with 600 ml (2 1/2 cups) of water. Fit the insert, close with the rice lid and cook for about 8 minutes at 600 W. Let stand for 3 minutes before draining. Season with salt and pepper and serve with the skewers.
