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fall margarita & chicken skewers pairing

Created by chef Alexis Delassaux

To be paired with the Fall Margarita

Created by chef Alexis Delassaux

To be paired with the Fall Margarita

fall margarita food pairing Alexis Delassaux

INGREDIENTS

  • for 2 people
  • 100g boneless chicken thighs
  • 100g pineapple
  • 100g sunflower oil
  • Marinade for the chicken :
  • 20g chipotle puree
  • 10g agave syrup
  • 5g sunflower oil
  • 10g soy sauce
  • : Mango habanero sauce
  • ½ mango
  • 500ml pineapple juice
  • 30g agave syrup
  • 10g lime juice
  • 4g salt

INSTRUCTIONS

  • Step 1

    For the marinade, blend together the chipotle puree, 10g agave syrup, 5g sunflower oil and 10g soy sauce.

  • Step 2

    Dice the chicken into large cubes, pour the marinade over the meat and chill for 2 hours.

  • Step 3

    Cut the pineapple into large cubes.

  • Step 4

    After marinading for two hours, cook the chicken in a pan at 70°C/160°F for 30 minutes and then thread the chicken and pineapple cubes alternately onto the skewers.

  • Step 5

    Cut the mango into large cubes, and add to a pan with the pineapple juice and agave syrup and cook slowly until it reduces and caramelises slightly. Then blend until smooth. The sauce is now ready.

  • Step 6

    Cook the skewers at a very high temperature to caramelise them – in the oven or on a barbecue – at approximately 250°C/480°F for 10 minutes.

  • Step 7

    When the skewers have caramelised, sprinkle with sesame seeds and the zest of a lime.

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Australia
Australia
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China
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France
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Germany
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Italy
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Japan
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Spain
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USA