Ingredients (6 portions)
12 chicken breast fillets, 1 red onion, clove of garlic, small piece of ginger, 1 grapefruit juice, 1 tbs sesame oil, 1 tsp Jerez vinegar, 2 tbs white wine, sesame seeds, salt, black pepper, extra virgin olive oil
STEP BY STEP
Chop the red onion, the clove of garlic and peel and dice the ginger. Season the chicken with salt and black pepper and put in a bowl. Cover with the chopped vegetables. Pour the grapefruit juice, the sesame oil and the vinegar and marinate for 30 minutes. Then, skewer the chicken fillets lengthwise along the skewer.
In a frying pan, pour a tablespoon of olive oil and on high heat, stir fry the chicken. When golden, put on a baking tray and finish in the oven at 180 C for 10 minutes. In the same frying pan, pour the marinating mixture, add the white wine and a bit of water and stir until the sauce reduces on a low heat for about 10 minutes.
Serve the skewers in a platter, pour the sauce on top and sprinkle sesame seeds on top.
This dish can go perfectly with a beer or a white wine. Actually, I cooked with white wine but you can substitute it for a light beer and the result is wonderful too!
The option pairing selected from Cambridge Wine Merchants was Jaipur IPA. This award-winning pale ale is punchy, intensely flavoured, benefitting from 6 different hops, making it substantially more complex than many beers you’ll find. This has been one of Thornbridge’s flagship beers for years, its broad flavour profile making it apt to drink along with spiced food.
Its powerful, layered flavour, with a smooth finish, taking in a hit of citrus, finishing with a crisp malty aftertaste, means it can handle the different aspects of the chicken, marinade, red onion, and ginger.