Ingredients

2 chicken breasts
1 aubergine
4 tomatoes
1 tablespoon Massalé spices (curcuma, coriander, cumin, mustard, pepper, cinnamon, clove, bay leaf) or 1 tablespoon mild curry
½ glass of white wine
½ glass of chicken broth
1 teaspoon corn flower
2 tablespoons olive oil
150 g boiled white rice
Salt
Sweet paprika

Preparation

1 Cut the chicken into strips. Wash the tomatoes and aubergine and cut into 2cm cubes. Place the rolled-up chicken strips and the vegetables, alternately, on the skewers. 2 Place skewers on the tray and season with salt, paprika and spices. Pour the broth and wine into the case and place the tray on top. Cook in a preheated oven at 200ºC for 15 minutes. Microwave: 3- 3-4 minutes at full power. 3 Remove the case from the oven, remove the tray and pour the juices into a saucepan. Heat, add the corn flower diluted in 1 tablespoon of water and stir until the sauce thickens. Season with salt and pour over the skewers. Serve with the white rice.