You may also like
Categories:Viewed: 32 - Published at: 3 years ago
Ingredients
- 1 12 ounces coconut oil or 1 12 ounces butter
- 3 onions, finely chopped
- 2 garlic cloves, crushed As always, adjust garlic according to taste
- 250 ml dry white wine
- salt
- pepper
- 1 ounce rice flour or 1 ounce flour, if gluten isn't an issue
- 12 pint lactose-free milk, regular for those without sensitives
- 1 kg chicken
Method
- Melt 1/2 oz (15gm) coconut oil in a pan, add the 1 chopped onion and cook gently until soft and golden.
- Add the garlic and cook for another minute or so.
- Season with salt and pepper to taste.
- Add the wine, turn up the heat and reduce the volume a bit.
- Remove from heat.
- In another pan melt the remaining 1 oz (30 gm) of butter.
- Add the flour, stir and cook for about five minutes.
- Now add the milk to the flour.
- Add the milk slowly while continuing to stir!
- You will end up with a nice thick sauce.
- Mix in the onion and garlic and the sauce is ready.
- Cut the chicken into rectangles as much as possible.
- Shouldn't be too thin so it can go onto the skewer, but too thick and it takes a long time to cook, I'd say 3/4 inch (1cm pieces).
- Put the chicken into the sauce and let sit in the fridge over night.
- (If your in a rush, 2-3 hours in the fridge.
- :).
- Cut the remaining onions into pieces.
- Skewer the chicken/onion.
- (You can other veggies here if you like, depending on what your side will be).
- Grill and enjoy!
