Spicy Chicken Kabobs with Mango Chutney |
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Ingredients
Serves 1 1 Each Fresh Boneless Chicken Breast, cut into strips Wood Skewers Harissa Sauce: 3 Oz Dried Chiles, soak in hot water for 1 hour 3 Oz Garlic 1 Cup Olive Oil Salt and Pepper, to taste 1 Tspn Ground Cumin 1 Tspn Ground Coriander 1 Tspn Ground Caraway Mango Chutney: 2 Each Large Mangos 6 Each Dried Apricots 2 Tspn Orange Juice 1 Tbsp Lime Juice 1/2 Tspn Ground Coriander 1 Tspn Ground Ginger 1/2 Tspn Ground Cumin 1⁄8 Tspn Ground Nutmeg 1 Tspn Honey |
Cooking Instructions
Thread chicken strips on wooden skewers. Marinade chicken in Harissa for a minimum of 4 hours (better if overnight). Harissa Sauce: Puree all ingredients cover with 1 cup olive oil in blender until well pureed. Chutney: Place all ingredients in a robot coupe and pulse leaving the mixture chunky. Allow the chutney to sit for a few hours to marry the flavors. Grill chicken strips over medium heat on a grill. Place on a plate with mango chutney for dipping. |