scant 1/2 (us) cup (100 ml) dry white wine
4 tbsp (60 ml) lemon juice
2 tbsp (30 ml) olive oil
1 garlic clove, skinned and crushed
1 tbsp (15 ml) chopped fresh tarragon or 2 tsp (10 ml) dried
grated rind of 1 orange
pepper, to taste
1 lb (450 g) boned chicken breasts, skinned and cubed
8 oz (225 g) chicken livers, thawed if frozen, halved
2 oranges, peeled and segmented, and Watercress (salad cress) sprigs, to garnish
4 tbsp (60 ml) lemon juice
2 tbsp (30 ml) olive oil
1 garlic clove, skinned and crushed
1 tbsp (15 ml) chopped fresh tarragon or 2 tsp (10 ml) dried
grated rind of 1 orange
pepper, to taste
1 lb (450 g) boned chicken breasts, skinned and cubed
8 oz (225 g) chicken livers, thawed if frozen, halved
2 oranges, peeled and segmented, and Watercress (salad cress) sprigs, to garnish
method
1. Mix together the wine, lemon juice, olive oil, garlic, tarragon, orange rind and pepper.
2. Pour the marinade over the chicken and livers, reserving about 75 ml (5 tbsp) for basting, and set aside for at least 4 hours, turning the pieces several times.
3. Thread the chicken pieces and the livers evenly on to 4 long skewers and place under the grill.
4. Grill the kebabs for about 15 minutes, basting occasionally with the reserved marinade, and turning once during cooking.
5. Serve hot, garnished with the orange segments and the sprigs of watercress.
2. Pour the marinade over the chicken and livers, reserving about 75 ml (5 tbsp) for basting, and set aside for at least 4 hours, turning the pieces several times.
3. Thread the chicken pieces and the livers evenly on to 4 long skewers and place under the grill.
4. Grill the kebabs for about 15 minutes, basting occasionally with the reserved marinade, and turning once during cooking.
5. Serve hot, garnished with the orange segments and the sprigs of watercress.
serving amount
makes 4
rate this recipe
5.6
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