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Chicken skewers – apricots marinated in tomato and bell pepper vinegar with Espelette pepper

Préparation - 15 minutes


Serves 4

  • 4 chicken breasts
  • 12 apricots
  • 2 tbsp liquid honey
  • 6 tbsp Favuzzi extra-virgin olive oil
  • 6 tbsp tomato and bell pepper pulp vinegar
  • 1 tsp pepper
  • 1 pinch Favuzzi salt
  • 1 pinch Favuzzi Espelette powder
  • 1 bunch baby onions
  • 2 sprigs fresh thyme


  1. Cut the chicken breasts into small cubes. Slice the apricots in half and remove the pits. Put these ingredients in a shallow dish.
  2. In a bowl, combine the honey, the olive oil, the tomato, Espelette pepper vinegar, the pepper, Espelette powder and a generous pinch of salt. Pour over the meat and the apricots and blend well. Cover with cling film and refrigerate for 1 hour.
  3. In the meantime, peel the onions and cut them in 4, leaving about 1 cm of the green part.
  4. Slide pieces of chicken, apricot and onion onto wooden skewers (previously soaked in water to avoid burning and sticking to food).
  5. Put the skewers on a baking dish and cook in a 210 °C oven (or place on a BBQ grill) for 20 minutes, brushing with marinade regularly.
  6. Serve decorated with sprigs on fresh thyme.