BBQ chicken breasts with sweet potato puree and vegetable kebabs


Serves 4

8 tbsps Ardo Smokey BBQ herb mix
400g Ardo sweet potato puree
200g Ardo Parisienne potatoes
240g Ardo carrots rustica
120g Ardo parsnip rustica
120g Ardo courgettes rustica
40g Ardo flat parsley
4 pieces of chicken breast, each 180g – 200g
20ml cream, 10ml olive oil, 10ml sunflower oil, 40g butter, salt, pepper, nutmeg,
4 tbsps red wine, 8 wooden skewers




Milk, Sulphite


  1. Blanch the carrots rustica und parsnips in 500ml boiling salted water for around 1 minute and thread them onto the wooden skewers with the thawed zucchini.
  2. Cook the potatoes for around 8 minutes in the water the vegetables were cooked in, before pouring half of the water away.
    Next, add the sweet potato pellets, mix them in and mash them, and heat once again.
    Season with salt, pepper and nutmeg to taste, and mix in the butter and cream.
  3. Meanwhile, wash the chicken breasts and pat dry with a towel. season the chicken with salt and pepper.
  4. Lightly brown the chicken on both sides in a roaster with the sunflower oil and BBQ herb mix, starting on the skin side.
  5. Pour the red wine over it and cook in the oven for around 15 minutes at 180°C.
  6. Season the kebabs with salt and pepper, and braise in a suitable pan with a little olive oil for around 3–4 mins at a low heat. Finally, sprinkle with parsley.
  7. Arrange everything on the plate as shown in the serving suggestion and serve.
  8. Bon appétit!
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