Orange and honey glazed sweet potato and chicken skewers recipe

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Orange and honey glazed sweet potato and chicken skewers recipe

Sweet potato and chicken skewers, barbecued to perfection and drenched in a sweet honey glaze. Use a griddle pan if you're stuck indoors on a typical British summer's day.

Ingredients

For the salad
  • 1 large sweet potato
  • 1 raw beetroot
  • 1 fennel bulb
  • 1 orange, peeled
  • 1 small bunch flat parsley
  • 1 small bunch mint
  • 5 ml olive oil
  • 2 garlic cloves chopped
  • 1 pinch each; sea salt and cracked black pepper, to season
  • 1 large sweet potato
  • 1 raw beetroot
  • 1 fennel bulb
  • 1 orange, peeled
  • 1 small bunch flat parsley
  • 1 small bunch mint
  • 0.2 fl oz olive oil
  • 2 garlic cloves chopped
  • 1 pinch each; sea salt and cracked black pepper, to season
  • 1 large sweet potato
  • 1 raw beetroot
  • 1 fennel bulb
  • 1 orange, peeled
  • 1 small bunch flat parsley
  • 1 small bunch mint
  • 0 cup olive oil
  • 2 garlic cloves chopped
  • 1 pinch each; sea salt and cracked black pepper, to season
For the skewers
  • 4 large chicken breasts, cut into 2.5cm cubes
  • 2 large sweet potatoes, cut into 2.5cm cubes
  • 1 handful fresh bay leaves
  • 2 tbsp honey
  • 6 skewer sticks
  • 4 large chicken breasts, cut into 2.5cm cubes
  • 2 large sweet potatoes, cut into 2.5cm cubes
  • 1 handful fresh bay leaves
  • 2 tbsp honey
  • 6 skewer sticks
  • 4 large chicken breasts, cut into 2.5cm cubes
  • 2 large sweet potatoes, cut into 2.5cm cubes
  • 1 handful fresh bay leaves
  • 2 tbsp honey
  • 6 skewer sticks
For the marinade
  • 2 oranges, juice only
  • 1 chilli, add extra if you want more heat
  • 5 sprigs of thyme
  • 2 spring onions
  • 1 sprinkling freshly grated ginger, adjust to taste
  • 3 tbsp honey
  • 1 pinch cracked black pepper, to season
  • 2 oranges, juice only
  • 1 chilli, add extra if you want more heat
  • 5 sprigs of thyme
  • 2 spring onions
  • 1 sprinkling freshly grated ginger, adjust to taste
  • 3 tbsp honey
  • 1 pinch cracked black pepper, to season
  • 2 oranges, juice only
  • 1 chilli, add extra if you want more heat
  • 5 sprigs of thyme
  • 2 spring onions
  • 1 sprinkling freshly grated ginger, adjust to taste
  • 3 tbsp honey
  • 1 pinch cracked black pepper, to season

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 80 mins
  • Cooking Time: 20 mins
  • Serves: 6

Step-by-step

  1. To make the salad: peel and slice the beetroot and then place in a bowl of cold water. Peel the sweet potato into strips, and place in a large bowl with sliced fennel and orange segments. Drain and dry the beetroot and combine together. Add the mint and parsley together with the seasoning and serve.
  2. To make the marinade: cut the chillies, spring onions and ginger into thin strips and place into a large bowl. Add the honey, orange juice and black pepper and mix well.
  3. Add the chicken cubes and gently mix together, marinating the chicken well. Cover and place in the fridge for at least one hour. Cook the cubed sweet potatoes in boiling water for 4 minutes, drain and set aside.
  4. Thread the chicken onto the skewers, reserving the marinade, alternating between chicken, sweet potato and bay leaves. Cook the skewers on the barbecue, turning frequently, until the chicken is cooked through.
  5. Meanwhile, pour the reserved marinade in a pan with the honey, bring to the boil and turn the heat down to reduce the marinade to a thick syrup. When the skewers are cooked through, brush them with the marinade and serve with the sweet potato salad on the side.

This recipe was devised by Felice Tocchini for the Love Sweet Potatoes campaign

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