Chicken skewers with fig and onion sauce

  • Main course
  • 4 Persons
  • 240 min


  • 500 grams of chicken breast, organic quality
  • 1 medium-sized onion
  • 4 dried figs
  • 1 clove of garlic, pressed
  • 1 tablespoon of fresh lemon or lime juice
  • 6 tablespoons of sunflower or olive oil
  • 1 dl. of poultry stock
  • 1,5 dl La Trappe Isid’or
  • Freshly grounded pepper and salt to taste

1,5 dl La Trappe Isid'or (7,5%)

More about La Trappe Isid'or (7,5%)


  • Chop the chicken breast into uniform pieces, put in a mixing bowl and marinate in a mixture of 4 tablespoons of oil, lemon or lime juice and pressed garlic.
  • Leave for 2 to 3 hours.
  • Turn over the pieces of chicken breast every now and then.
  • Peel and chop the onion.
  • Cut the dried figs into very fine pieces and marinate in the La Trappe Isid’or in a mixing bowl for 2 to 3 hours.
  • Heat up oil in a frying pan and fry the onion until golden yellow.
  • Add the marinated fig and the rest of the ale and stock, and let it simmer for about 20 minutes on the lowest setting.
  • Puree with a blender and then strain.
  • Add pepper and salt to taste and keep warm.
  • Use extra beer and stock to taste.
  • Skewer the chicken breast and grill on a grill pan, under the oven grille or on the barbeque until golden brown.
  • Turn over every now and then. Dish up the chicken skewers and hot sauce on preheated plates.
  • Serve with a mash of potato, leek and strips of dried tomato to taste.
  • Serve with a glass of La Trappe Isid’or.

Recipe from Han Hidalgo Fotografie: M.Therese Bruggeman