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Chicken and Vegetable Skewers with Tarragon
A quick tarragon, garlic and mustard marinade coats chicken cubes before they are threaded onto skewers with colourful peppers and courgette. Steaming everything together in the Micro Urban keeps the chicken moist while pre-cooked wheat cooks alongside for a complete meal.
- Total time
- 45 min
- Prep
- 25 min
- Cook
- 15 min
- Rest
- 5 min
Ingredients
Method
Blend 2 sprigs of picked tarragon with the peeled garlic in the TurboChef. Add the mustard, 1 tbsp (15 ml) of the lemon juice, 5 tsp (25 ml) of the olive oil and mix.
Cut the chicken breasts into 24 large cubes. Pour the tarragon mixture over them, toss and chill until needed.
Peel the peppers, seed them and cut into 24 large cubes. Trim the unpeeled, rinsed courgette and cut into 12 thick rounds. Toss the vegetables in a bowl with 2 tsp (10 ml) of the lemon juice and 1 tbsp (15 ml) of the oil, then season.
Thread the chicken and vegetables alternately onto the skewers, cut to fit the large steamer basket.
Stack the skewers in the large basket of the Micro Urban, set over the base filled with 400 ml (14 fl oz) cold water with the remaining tarragon sprigs. Close and microwave for about 15 minutes at 900 W. Let it stand for 5 minutes.
In the clean base, add the wheat with the water, fit the grain insert, close with the grain lid and cook at 900 W for the time given on the packet. Drain if needed.
Serve the skewers and wheat drizzled with the remaining oil mixed with the remaining lemon juice.
