Chicken Skewers with Cajin, Parmesan-Stuffed Zucchini and Melba Peach

Ingredients

• 400 g White chicken fillet (cut into 2 cm pieces)
• 100 g Smoked pork belly (cut into 2 cm lardons)
• 30 ml Soy sauce (low-sodium preferably)
• 15 ml Olive oil (extra virgin)
• 15 ml Liquid honey
• 15 ml Sesame paste (tahini) or peanut butter (optional, adds richness to the marinade)
• 5 g Cajin spice blend (prepared or purchased)
• 2 g Smoked paprika (optional, for mild heat)
• 5 g Cumin seeds
• 5 g Sesame seeds
• 2 pieces Yellow zucchini (about 300 g, cut lengthwise into halves)
• 100 g Grated Parmesan (prefer a 24‑month aged Parmesan)
• 50 g Japanese breadcrumbs (panko) (light and airy crust)
• 2 cloves Garlic (finely chopped)
• 5 g Fresh parsley (chopped)
• 15 ml Olive oil (for the stuffing)
• 4 pieces Fresh peaches (yellow or white) (ripe but firm, skin to be removed)
• 700 ml Water (for the syrup)
• 300 g Sugar (for the syrup)
• 1 bean Vanilla bean or vanilla powder (split)
• 2 pods Cardamom (gardeam) (slightly crushed)
• 200 g Fresh strawberries (hulled)
• 15 ml Lemon juice (for the coulis and to prevent peach oxidation)
• 30 g Sugar (coulis) (optional, according to strawberry acidity)
• 50 g Sliced almonds (for caramelizing)
• 30 g Sugar (almond caramel) (to coat the almonds)
• 4 scoops Vanilla ice cream (one scoop per person)

Instructions

1. Prepare the chicken marinade

   In a bowl, combine the soy sauce, olive oil, honey, sesame paste, cajin spice blend, smoked paprika, cumin seeds and sesame seeds. Add the chicken pieces and the smoked pork lardons, coating well. Cover and let marinate 20‑30 minutes at room temperature or up to 2 hours in the refrigerator.

   Time: PT10M

2. Prepare the zucchini stuffing

   Hollow out the two yellow zucchinis by removing the flesh with a spoon. Reserve the flesh. In a bowl, mix the grated Parmesan, panko breadcrumbs, chopped garlic, parsley, 15 ml olive oil, salt and pepper. Incorporate the reserved zucchini flesh for extra moisture.

   Time: PT10M

3. Stuff the zucchinis

   Fill each zucchini half with the Parmesan stuffing, pressing lightly. Distribute evenly over the 4 half‑zucchinis.

   Time: PT5M

4. Form the skewers

   Thread the chicken pieces and lardons onto wooden or metal skewers, alternating chicken‑lardon‑chicken. Prepare 4 skewers.

   Time: PT5M

5. Prepare the vanilla syrup

   In a small saucepan, bring to a boil 700 ml water with 300 g sugar, the split vanilla bean and the two slightly crushed cardamom pods. Reduce to medium heat until slightly thickened (about 5 minutes), then let cool.

   Time: PT10M

   Temperature: Medium

6. Blanch the peaches

   Bring a pot of water to a boil. Lightly score each peach in a cross at the base, plunge for 15‑20 seconds, then remove and cool under cold water. The skin comes off easily. Set aside the blanched peaches.

   Time: PT5M

   Temperature: 100°C

7. Prepare the strawberry coulis

   Blend the strawberries with lemon juice and sugar (30 g) until smooth. Pass through a sieve if you want a very fine texture.

   Time: PT5M

8. Caramelize the almonds

   In a small pan over medium heat, melt 30 g sugar until a golden caramel forms, add the sliced almonds, stir quickly to coat, then transfer onto parchment paper to cool.

   Time: PT5M

   Temperature: Medium

9. Arrange in the Turbo Tower Pro

   Pour 2‑3 tablespoons of the vanilla syrup into the bottom of the lower compartment. Place the stuffed half‑zucchinis in the bottom basket. Put the middle rack, then arrange the chicken skewers on the rack. In the top basket, lay the blanched peaches in a single layer.

   Time: PT5M

10. Simultaneous cooking

    Program the Turbo Tower Pro: 12 minutes at 180 °C for the lower compartment (zucchinis) and 12 minutes at 185 °C for the upper compartment (peaches). Start cooking.

    Time: PT12M

    Temperature: 180°C

11. Plate the main dish

    Remove the skewers and zucchinis from the oven. Place one skewer and one half‑zucchini on each plate. Drizzle lightly with cooking juices if desired.

    Time: PT5M

12. Plate the dessert

    Place each Melba peach on a plate, add a scoop of vanilla ice cream, drizzle with strawberry coulis, sprinkle caramelized almonds and, if desired, a cloud of whipped cream.

    Time: PT5M

Nutrition Facts

Calories

680

Protein

38 g

Carbohydrates

55 g

Fat

32 g

Fiber

6 g

Ingredient Substitutions

• Instead of White chicken fillet: turkey, chicken escalope
• Instead of Smoked pork belly: smoked bacon, turkey bacon
• Instead of Soy sauce: tamari
• Instead of Olive oil: rapeseed oil
• Instead of Liquid honey: maple syrup
• Instead of Sesame paste (tahini) or peanut butter: almond butter
• Instead of Cajin spice blend: mild curry
• Instead of Smoked paprika: smoked paprika
• Instead of Cumin seeds: ground cumin
• Instead of Sesame seeds: black sesame
• Instead of Yellow zucchini: green zucchini
• Instead of Grated Parmesan: Grana Padano
• Instead of Japanese breadcrumbs (panko): traditional breadcrumbs
• Instead of Garlic: garlic powder
• Instead of Fresh parsley: chives
• Instead of Olive oil (for the stuffing): sunflower oil
• Instead of Fresh peaches (yellow or white): nectarines
• Instead of Sugar: cane sugar
• Instead of Vanilla bean or vanilla powder: vanilla extract
• Instead of Cardamom (gardeam): star anise
• Instead of Fresh strawberries: raspberries
• Instead of Lemon juice: apple cider vinegar
• Instead of Sliced almonds: chopped hazelnuts
• Instead of Vanilla ice cream: vanilla sorbet

Equipment Needed

• Turbo Tower Pro (two‑level air fryer)
• Chef's knife
• Cutting board
• Mixing bowl
• Tablespoon / teaspoon
• Kitchen tongs
• Kitchen brush (optional)
• Small saucepan
• Immersion blender or blender (optional)
• Ramekin or small serving dish (optional)

Critical Steps — Do Not Skip

• Marinate the chicken long enough for the flavors to infuse.
• Blanch the peaches without damaging them.
• Caramelize the almonds without burning them.

Chef Tips from the Video

• Add a pinch of smoked paprika to the stuffing for deeper flavor.
• For extra crunch, sprinkle the zucchinis with a few sesame seeds before cooking.
• A drizzle of extra honey on the skewers just before serving enhances the sweet‑salty taste.

Troubleshooting

Storage

Refrigerator: Store leftover chicken, zucchinis and syrup sauce in airtight containers for 2 days.

Freezer: Vanilla syrup and strawberry coulis freeze up to 1 month.

Room temperature: Caramelized almonds stay crunchy for 3 days in a dry place.

Make-Ahead Tips

• Prepare the marinade and let the chicken rest overnight.
• Vanilla syrup can be made ahead and kept in the refrigerator.
• Strawberry coulis keeps 2 days refrigerated, ideal for next‑day service.