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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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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).

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.

Other Recipes from this Episode:
Mango Banana Breakfast Sundae
Grilled Salmon with Mango Ginger Sauce

 

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