Easy recipe: Mishkaki with crushed potatoes, gravy

Mishkaki with crushed potatoes, and gravy (Photo: iStock) WHAT YOU WILL NEED: One kg Kenchic boneless chicken breast (cut into cubes) One teaspoon turmeric One teaspoon paprika One teaspoon of black pepper Salt to taste One teaspoon of garlic ginger mince 1/2 cup white vinegar One tablespoon of soy sauce One tablespoon honey In a glass bowl mix all the above ingredients. Thread the chicken cubes on a skewer alternating with a slice of onion and a slice of sweet pepper, about four cubes of chicken per skewer. Retain the extra marinade from the chicken we will use it to make a gravy sauce. Now pan sear the skewers, you will need 2 tablespoons oil. In a non-stick pan over medium heat add in the oil and sear the skewers until golden brown and cooked towards inside. NOW THE GRAVY SAUCE Two tablespoons butter Two tablespoons flour 1/2 cup of the chicken marinade that was retained from the chicken marination. One cup water Chopped fresh coriander 1/2 teaspoon oregano Using the same pan that you pan-seared the skewers add the butter, go in with the flour and mix well with a whisk. Add the marinade with one cup of water and mix well until smooth. Add the fresh chopped coriander and oregano bring to a boil until thick and set aside. TO MAKE CRUSHED POTATOES One kg of potatoes peeled and boiled Two tablespoons butter chopped fresh coriander One teaspoon oregano Salt to taste In a pot with the boiled potatoes remove any excess liquid, while the potatoes are still hot add in the butter, coriander, oregano and salt. using a spatula slightly crush the potatoes and you mix them to get the flavours intact. Serve the crushed potatoes with the chicken skewers and pour the gravy sauce on top.

Easy recipe: Mishkaki with crushed potatoes, gravy

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Easy recipe: Mishkaki with crushed potatoes, gravy

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