Japanese chicken and vegetable skewers

Huile d'olive de Nyons PDO
Subtle flavour
Brochettes de poulet japonaises et légumes
Photo credit: Céline de Cérou
A PDO
Preparation
25 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 2 personnes
  • The stuffing:
  • 200 g chicken (preferably boneless, skinless chicken thigh pieces, so that it’s not too dry)
  • 1/2 leek
  • 1 a small piece of ginger
  • 1 c. à café soya sauce
  • 1 c. à café of sake
  • 1 c. à soupe cornflour
  • 1,5 c. à soupe Nyons olive oil PDO
Yakitori sauce:
  • 4 c. à soupe soya sauce
  • 4 c. à soupe mirin
  • 1 c. à soupe of sake
  • 2 c. à soupe of maple syrup
  • 1 c. à soupe olive oil
Support:
  • 2 carrots
  • 2 peppers ((one green, one red))
  • 1 onion
  • 150 g rice
  • Sesame seeds

Tip

As for olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO olive oil from Nyons has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ category may also be suitable: PDO olive oil from Nice, PDO olive oil from the Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...

Instructions

  • Prepare the sauce by mixing the ingredients together.

  • Prepare the meatballs: preheat the oven to 200°C. Blend the ingredients, oil your hands, then shape the mixture into meatballs and flatten them slightly. Using small wooden skewers, thread 3 meatballs onto each skewer (the skewer should not protrude from the last meatball). Place them in an ovenproof dish or on a baking tray, drizzle with olive oil and bake for 10 to 15 minutes, taking care to turn the skewers over. Shortly before they are done, drizzle with sauce (keeping some aside for the vegetables too) to caramelise the skewers.

  • Whilst the kebabs are cooking, wash the vegetables and peel the carrots. Cut everything into sticks.

  • Peel the onion and slice it finely. Heat the olive oil in a frying pan, fry the onion, add the vegetable sticks, fry for 3 to 4 minutes, then add 3 tablespoons of water. Cover and cook for about 15 minutes, then add half the yakitori sauce and leave to caramelise.
  • Cook the rice in boiling water.
  • Serve the rice with the vegetables and skewers, and sprinkle with sesame seeds.

Tip

As for olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO olive oil from Nyons has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ category may also be suitable: PDO olive oil from Nice, PDO olive oil from the Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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