Lemon chicken skewers with wedges and aioli

Lemon chicken skewers with wedges and aioli.
RECIPE BY: 🍋 THE LEMON KITCHEN

Used product: Chivers Lemon Curd

Preparation time: approx. 40 minutes
Rest time: about 1 hour
Cooking time: approx. 20 minutes

Ingredients for 2 portions:

For the chicken skewers:
– 400 g chicken breast fillet
– ½ tsp coriander seed
– 1 organic lemon
– 50 g Chivers Lemon Curd
– 7 tbsp olive oil
– Salt
– Pepper
– Nutmeg, grated

For the aioli:
– 2-3 cloves of garlic
– 50 ml of milk (3.5% fat), room temperature
– Salt
– 140 ml of sunflower oil

For the wedges:
– 300 g of potatoes, boiling
– Sunflower oil for frying

Utensils: knife, board, kitchen paper, mortar, grater, bowls, refrigerator, tall container, hand blender, stove, pot, skimmer, 2 wooden skewers

Preparation:

1. If necessary, rinse off the chicken breast, dab it dry, remove excess fat and sinew and dice it to the right position. Finely grate coriander in a mortar. Wash the lemon hot, pat dry and peel off the peel.
2. For the marinade, stir together coriander seed and lemon with Chivers Lemon Curd, 5 tbsp olive oil, salt, pepper and nutmeg. Mix the meat with the marinade and keep covered for about 1 hour.
3. In the meantime, peel garlic for the aioli, chop and finely puree with milk and salt. Then add drop by drop of oil, gradually increase the intake until a nice white cream is formed. Season aioli with salt and chill.
4. Wash the potatoes and cut lengthwise into slices of approx. 1 cm. Then cut into about 1 cm wide columns and place in cold water.
5. Heat the sunflower oil to approx. 100 ° C in a pot to fry. Remove potatoes from the water, dab dry thoroughly and fry in hot oil for 7-8 minutes. Then drain.
6. Heat the frying oil to approx. 170 ° C and deep fry the potatoes until golden brown for 4-5 minutes. Then drain on kitchen paper and season with salt.
7. Put the chicken on 2 wooden skewers. Heat remaining olive oil in a pan and fry skewers in medium heat for 8-10 minutes, turning frequently. Be careful as the marinade caramelizes and burns quickly.

Tip: pour the fried oil through a very fine sieve when it is cold. So the oil can be used again for frying.