1 Each Fresh Boneless Chicken Breast, cut into strips
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
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
Spicy Chicken Kabobs with Mango Chutney
Thread chicken strips on wooden skewers. Marinade chicken in Harissa for a minimum of 4 hours (better if overnight).
Puree all ingredients cover with 1 cup olive oil in blender until well pureed.
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.
Other Recipes from this Episode:
Mango Banana Breakfast Sundae
Grilled Salmon with Mango Ginger Sauce