-
Cut the chicken breast into
cubes. Put these on a large dish. If using wooden
brochettes, soak in water until needed.
-
Wash and finely chop the
chives. Juice the lemon and add this mixture to the plate
containing the chicken. Pour over the olive oil and
season. Cover the bowl with cling film and refrigerate
for 2 hours.
-
Peel and core the pears and
cut the flesh into largish cubes.
-
Take the chicken pieces out of
the marinade and put on the brochettes alternating a piece
of pear and a piece of chicken. You can steam these for 10
mins. Alternatively put under a hot grill for the same
amount of time, turning frequently. Serve with basmati
rice.
|
DAILY
DINNERS 
