Crunchy, golden and light, these baked fries almost steal the show. But these quick and scrumptious chicken skewers – with a healthy dollop of fresh, herby spinach dip strutting proudly across the plate – are team players: they don’t mind sharing the spotlight. Take a bow, fellas. You’re an ensemble cast to keep an eye on. Encore!
USMetric
servingservings
Ingredients
Chicken skewers
- 4 - 8 4 - 8 wooden skewerwooden skewers
- 4 4 chicken breastchicken breasts
- ½ teaspoon ½ teaspoon salt
- ¼ teaspoon ¼ teaspoon ground black pepper
- 2 tablespoons 2 tablespoons olive oil
Spinach dip
- 2 tablespoons 2 tablespoons light olive oil
- 2 oz. 50 g frozen spinach, chopped
- 2 tablespoons 2 tablespoons dried parsley
- 1 tablespoon 1 tablespoon dried dill
- 1 teaspoon 1 teaspoon onion powder
- ½ teaspoon ½ teaspoon salt
- ¼ teaspoon ¼ teaspoon ground black pepper
- 1 cup 240 ml mayonnaise
- 4 tablespoons 60 ml sour cream
- 2 teaspoons 2 teaspoons lemon juice
Root celery fries
- 1¼ lbs 500 g celery root
- 2 tablespoons 2 tablespoons olive oil
- ½ teaspoon ½ teaspoon salt
- ¼ teaspoon ¼ teaspoon ground black pepper
Instructions
- Make the dip. Thaw frozen spinach and remove excessive liquid. Pour into a bowl and mix well with the other ingredients.
- Let sit in the fridge while you prepare the skewers and the fries.
- Preheat the oven to 400°F (200°C), preferably using the oven's broil setting.
- Cut the chicken into 1-inch pieces and place in a bowl or a plastic bag.
- Add spices and oil, and mix. Marinate for 5–10 minutes at room temperature. Meanwhile, prepare the fries according to step 9.
- Thread the chicken pieces on 4, or 8 smaller, skewers. Place on a baking sheet lined with parchment paper.
- Broil for 20–30 minutes or until the chicken is thoroughly cooked. Adjust the time according to size. Keep hot while finishing the fries.
- If you have a convection oven, you can prepare fries and skewers at the same time. But remember that the fries may need a little shorter baking time.
- Peel the celery root, and cut into strips. Place in a bowl or a plastic bag. Salt and pepper and add oil. Stir, or shake.
- Spread out on a baking sheet or in a big baking dish. Bake for 20 minutes or until soft and golden.
Tip!
Switch it up a little! Baking the skewers is simple and convenient, but don’t hesitate to cook them in a frying pan or tossing them on a grill. Both cooking techniques add their own extra depth of flavor. So, pick your favorite, and run with it!
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I didn't turn my chicken into skewers, simply fried up thighs on top of stove, much less time consuming I thought. I too wondered whether this was really a ketogenic meal, I thought celeriac was fairly high carb...
We all enjoyed it though. :)
Mame - I had the same concerns but they're only 9g per 100g according to nutritionist advice I received.
I know the world has gone American, but I have to look up what root celery is - celeriac, scallions - spring onions.
I can cope with zucchini and other Italian terms, but the American words are a bit bizarre for the European market, aren't they?
Or is the UK the final resting place of English these days? Perhaps that is justice!!
I tried baking them longer to see if they would crisp up better. They stayed soft, but the more I cooked them, the more they lost the celery flavor and shrunk. The ones that browned from broiling actually tasted a little like potatoes... I think if these were deep fried, they would crisp up better and probably taste a little more like fries.
The spinach dip was amazing. I used twice as much spinach as it called for. I also used a little more sour cream and a little less mayo since I've discovered that too much mayo is off-putting to me. I will say, that's a lot of dill... I didn't quite have a whole tablespoon on hand, but it was still plenty of flavor. But this dip was fantastic, I'll definitely make it again.
The chicken was incredibly bland, and I even added some ACV to keep the meat tender. I would at least add some garlic/onion powder to the chicken marinade. But I did eat the chicken covered in the spinach dip, which was great. I also ate the dip on the fries... still great. I had low expectations of the fries, so I was not disappointed in this. It was pretty good, but I would make some tweaks if I made it again.
I will say, this is not the only deceptive picture of a cooked recipe I've seen so far on this site. These fries are crunchy looking and the serving size is enormous. If you split 1 lb of celery root into 4 servings of fries, it comes to about half a cup of fries... the picture shows almost 2 cups for one plate!
I also looked up the nutrition information for celery root. It does have about 12 net carbs per serving (one cup). So a serving, according to this recipe, only has about 6 grams. It's not a ton, but there are other options, like zucchini fries or eggplant or kohlrabi, any of these have the same or less carbs and would make just as appealing fry substitutes. I'm just not sure why exactly celery root was selected. I'd probably try another option before this again.
1/4 cup melted butter
1/4 cup hot sauce (I only use Frank’s)
Dash of Worcester
Garlic powder to taste
Toss the cooked chicken in and stir.
It’s not BBQ sauce but it’s damn tasty and has no carbs!