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Chicken and vegetable skewers


2 chicken breasts

1 aubergine

4 tomatoes

1 tablespoon Massalé spices (curcuma, coriander, cumin, mustard, pepper, cinnamon, clove, bay leaf) or 1 tablespoon mild curry

½ glass of white wine

½ glass of chicken broth

1 teaspoon corn flower

2 tablespoons olive oil

150 g boiled white rice


Sweet paprika


1. Cut the chicken into strips. Wash the tomatoes and aubergine and cut into 2cm cubes. Place the rolled-up chicken strips and the vegetables, alternately, on the skewers.

2. Place skewers on the tray and season with salt, paprika and spices. Pour the broth and wine into the case and place the tray on top. Cook in a preheated oven at 200ºC for 15 minutes. Microwave: 3- 3-4 minutes at full power.

3. Remove the case from the oven, remove the tray and pour the juices into a saucepan. Heat, add the corn flower diluted in 1 tablespoon of water and stir until the sauce thickens. Season with salt and pour over the skewers. Serve with the white rice.

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