Post by Amani on Aug 6, 2014 14:40:52 GMT -5
Tunisian Chicken Kababs with Currants and Olives
from Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes, by Susan Feniger
Chicken breast meat will dry out very quickly, so be sure not to overcook it. The robust combination of marinade and relish in this recipe makes the mild-flavored chicken sing. It’s perfect served warm or at room temperature.
1/2 cup dried currants
4 ounces (1 cup) jarred Peppadew peppers, plus
1/4 cup of their juice
1 large red bell pepper, roasted, peeled, and seeded
1/2 cup extra virgin olive oil
Kosher salt
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Tunisian Relish (recipe follows)
TUNISIAN RELISH
Makes 1 1/2 cups
1/2 cup dried currants or black raisins
1 cup pitted green olives (such as Manzanilla), chopped
1/2 cup Peppadew peppers, finely chopped
1/4 cup extra virgin olive oil
1/4 cup aged sherry vinegar
1/2 teaspoon kosher salt
Put the currants in a bowl and add 1/4 cup warm water. Let sit until the currants have plumped, about 10 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, and 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 spoonful of the relish.
TUNISIAN RELISH
Put 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.
PEPPADEW PEPPERS
These sweet piquant peppers (Capsicum baccatum) are grown in the Limpopo province of South Africa. Available in cans or jars, they can be found in specialty grocery stores. If you can’t find them, any sweet pickled pepper could work.
Serves 4.
from Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes, by Susan Feniger
Chicken breast meat will dry out very quickly, so be sure not to overcook it. The robust combination of marinade and relish in this recipe makes the mild-flavored chicken sing. It’s perfect served warm or at room temperature.
1/2 cup dried currants
4 ounces (1 cup) jarred Peppadew peppers, plus
1/4 cup of their juice
1 large red bell pepper, roasted, peeled, and seeded
1/2 cup extra virgin olive oil
Kosher salt
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Tunisian Relish (recipe follows)
TUNISIAN RELISH
Makes 1 1/2 cups
1/2 cup dried currants or black raisins
1 cup pitted green olives (such as Manzanilla), chopped
1/2 cup Peppadew peppers, finely chopped
1/4 cup extra virgin olive oil
1/4 cup aged sherry vinegar
1/2 teaspoon kosher salt
Put the currants in a bowl and add 1/4 cup warm water. Let sit until the currants have plumped, about 10 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, and 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 spoonful of the relish.
TUNISIAN RELISH
Put 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.
PEPPADEW PEPPERS
These sweet piquant peppers (Capsicum baccatum) are grown in the Limpopo province of South Africa. Available in cans or jars, they can be found in specialty grocery stores. If you can’t find them, any sweet pickled pepper could work.
Serves 4.