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
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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.