Name: Chicken kebabs with marinated bean salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 400.00 g cannellini beans or butter beans; 400.00 g red kidney beans; 125.00 ml sweetcorn; 45.00 ml brown sugar soft; 15.00 ml soy sauce; 15.00 ml vinegar red wine; 100.00 ml stock cube chicken; 1.00 red pepper stripd; 1.00 onion small, sliced; 2.00 garlic cloves, sliced; 1.00 fresh chillies small, finely chopped; 15.00 ml cornflour; sea salt and freshly ground black pepper; 3.00 chicken breast fillets skinned and deboned, chopped; 125.00 g bacon rashers; 4.00 onions small; 16.00 button mushrooms; 2.00 chorizo quartered; 30.00 ml fresh chillies 573

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Ingredients (19)

MARINATED BEAN SALAD

400.00 g	cannellini beans — or butter beans
400.00 g	red kidney beans
125.00 ml	sweetcorn
45.00 ml	brown sugar — soft
15.00 ml	soy sauce
15.00 ml	vinegar — red wine
100.00 ml	stock cube — chicken
1.00	red pepper — stripd
1.00	onion — small, sliced
2.00	garlic — cloves, sliced
1.00	fresh chillies — small, finely chopped
15.00 ml	cornflour
	sea salt and freshly ground black pepper
3.00	chicken breast fillets — skinned and deboned, chopped
125.00 g	bacon — rashers
4.00	onions — small
16.00	button mushrooms
2.00	chorizo — quartered
30.00 ml	fresh chillies — 573

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Method:

Drain the beans and rinse under running water. Mix the beans and sweetcorn and set aside.
Bring the brown sugar, soy sauce, vinegar, stock, red pepper, onion, garlic and chilli to the boil and simmer slowly for about 3 minutes.
Thicken with cornflour, add the beans and sweetcorn and bring to the boil once more. Season with salt and pepper and cool.
Wrap each piece of chicken in a rasher of bacon. Quarter large onions or halve smaller ones.
Thread the chicken, onions, mushrooms and sausages onto kebab skewers and brush lightly with oil.
Grill until done, turning once, and serve with the bean salad.
Serves 4.