Brochettes de poulet sur petite salade bio (Languedoc Sun N°33 / Provence Sun N°6)
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Brochettes de poulet sur petite salade bioOrganic ingredients for 4
• 650 g chicken filets
• 1 red & 1 green pepper
• 2 lemons
• fresh goat’s cheese
• thyme
• rosemary
• olive oil, salt & pepper
• wooden skewers
Preparation
1 Wash each pepper; remove the seeds and white part and cut into 4 cm squares.
2 Remove the skin from the lemons cut through the inner thickness to obtain large zests of outer rind.
3 Cut the chicken filets into largish cubes.
4 Put everything into a deep dish; add the lemon juice, six spoons of olive oil, a soup spoon of snipped rosemary, a soup spoon of crumbled thyme, salt & pepper.
5 Leave to marinate in the fridge for an hour.
6 Preheat the oven grill.
7 Thread the cubes of chicken and pepper between lemon zests onto the wooden skewers.
8 Place a bunch of rosemary at the bottom of the dish; add the skewers, salt and pepper.
9 Cook under the oven grill for 10 minutes turning the skewers after 5 minutes.
Serve straight away with a summer salad of melon, red fruits, courgettes, garden herbs, and toasted bio bread with a fresh, organic ash grey goat’s cheese.
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The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).
Carole Rommene
