Tex-Mex Chicken and Guacamole Skewers

 

                Tex-Mex cuisine is a blend of Texas cuisine and elements of Mexican cuisine. The best known dishes are chili con carne, fajitas and nachos.

                 Historians have discovered that already in the 16th century, the Aztecs ate guacamole.

4 skewers

• 4 chicken thighs, cut into 2 cm (1 in.) cubes
• 30 ml Dijon mustard
• 30 ml vegetable oil

Cajun breadcrumbs

• 5 ml fresh thyme, chopped
• 5 ml sweet paprika
• 5 ml brown sugar
• 5 ml cumin
• 2 ml crushed hot pepper
• 2 ml salt
• 60 ml breadcrumbs

Express Guacamole

• Flesh of a ripe avocado
• Juice of 1 lime
• 60 ml olive oil
• Salt and pepper

1. In a small bowl, combine all the ingredients for the Cajun breadcrumbs.
2. Thread the chicken cubes onto pre-soaked wooden skewers, then brush with Dijon mustard; place the cajun breadcrumbs on a large plate and roll the skewers in it.
3. Preheat the oven to 350F (175C).
4. Heat the oil in a large skillet and sear the skewers on all sides to brown them; transfer to a baking sheet and finish cooking for 10 minutes in the oven or until the chicken is cooked.
5. Using a hand blender, grind all the guacamole ingredients; season.
6. Serve the skewers with guacamole.

BON APPÉTIT