Components
Hen breasts, 750 g
Onions, 2
Pink bell pepper, 2
Smoked bacon, 300 g
Dried pitted plums, 250 g
Elaboration
– Take away the pores and skin from the hen breasts.
– Lower the hen into 3 cm cubes. roughly sideways.
– Take away the pores and skin from the bacon and reduce it into 3 cm items. facet and 1 cm. of thickness.
– Peel the onions and reduce them into items much like these of bacon.
– Take away the seeds and ribs from the bell pepper and reduce it like an onion.
– Place the elements on the skewer skewers within the following order: plum, hen, bacon, onion, chili, plum and so forth till the skewer is full, ensuring to go away about 5 cm. on the prime to have the ability to maintain the skewer and serve it.
– Place the skewers to roast in a reasonable to scorching oven, on a rack and a roasting pan under.
– When the underside half is already golden, flip it over and salt solely the floor that was on prime (the one that’s already cooked), this in order that the hen on the skewer doesn’t lose its juices.
– When the meat is golden on each side, take away and serve.
