tunisian Chicken

[Guest guest]

I'd like to try this recipe this week, maybe tonight. I think I'll just use

chicken breasts. Maybe I'll use thin chicken breasts so the marinade will really

penetrate. I'll let you know how I end up doing it. I love the Peppadew Peppers

and have four jars of them in my pantry.

terry

Tunisian Chicken Kebabs With Currants And Olives - Serves 4

Recipe By: Feniger

Published in: Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy,

Spicy

Ingredients

1/2 cup dried currants

1 cup Peppadew Peppers -- plus 1/4 cup of their juice (4 ounces jarred peppers)

1 large red bell pepper -- roasted, peeled, and seeded

1/2 cup extra virgin olive oil

kosher salt

2 lbs chicken breasts -- boneless skinless, cut into 1 inch cubes

Tunisian Relish (makes 1 1/2 cups)

1/2 cup dried currants or black raisins

1 cup green olives -- chopped (Manzanilla pimiento stuffed type)

1/2 cup Peppadew Peppers -- finely chopped

1/4 cup good olive oil

1/3 cup aged sherry vinegar

1/2 teaspoon kosher salt

Instructions

Put the currants in a bowl and add 1/4 cup warm water. Let sit until currants

have plumped,, about ten minutes.

Drain the currants and put them in a blender. Add the Peppadews, their juice,

the bell pepper oil and 1 tablespoon salt and puree on high speed until smooth.

Pour half of this mixture into a bowl, add the chicken, and mix well. Cover and

refrigerate for at least 30 minutes, or up to 4 hours. Save the remaining puree

for a later use.

Heat a grill or griddle to high.

Slide 4 to 6 cubes of chicken on each of about 8 skewers. Salt the chicken to

taste, ad then grill, turning the skewers so that the chicken browns on all

sides, 5 minutes total. Remove from the grill, brush with the reserved puree,

and top each skewer with a Tunisian Relish

Tunisian Relish

Place the currants in a bowl and add warm water to cover. Let sit until the

currants have plumped, about 10 minutes.

Drain, discarding the water and put the currants into a bowl. Add the olives,

Peppadews, oil, vinegar, and salt. Stir well to combine, and serve. You can make

the relish up to 2 days in advance and store it, covered in the refrigerator.

Bring it to room temperature and stir it before serving.

Notes.

Recipe Notes

These sweet piquant peppers are grown in the Limpopo province of South Africa.

Available in can or jars, they can be found in specialty grocery stores. Many

supermarkets now have them with their Olive Bars. If f you can't find them, any

sweet pickled pepper could work.

Be careful not to overcook the chicken or it will dry out. This dish is perfect

served warm or at room temperature.

Exported from A Cook's Books -- Recipe management for Macintosh