Chicken, apple and pepper brochette with mango fennel sauce

Difficulty: ★★★


  • 2 Chicken breasts.
  • 1 Big green pepper.
  • 2 Green apples.
  • 1 Mango.
  • 1/2 Teaspoon fennel seeds.
  • Salt.
  • White pepper.
  • Mild olive oil, 0,4º.

Category: First course


Peel the mango and chop meat into irregular pieces. Boil the mango covered with water, a pinch of salt and fennel seeds  in a Magefesa Nonstick Aluminium Casserole. If the mango is not so sweet, some sugar may be added. Leave it boiling until soft, grid with a Magefesa Stela blender and drain with a fine drainer to remove fennel seeds remains. Dice chicken into dices of 3 cm size and pepper -without seeds- the same size as chicken. Peel apples and dice them.
Thread chicken, apple and pepper alternate on to brochettes. Season with salt and pepper. Brown brochettes on a Magefesa Mesana Griddle turning them around until chicken remains well cooked in. Serve it accompanied by hot or cold mango fennel sauce.
Sauce density can be adjusted when it comes time to squeeze it or adding water to taste.