Bajan Chicken Satays With An Exotic Fruit Salsa

Recipe Ingredients

1/2 cup	118ml	Virgin olive oil
2		Limes - juice of
1/4 cup	59ml	packed fresh thyme leaves - roughly chopped
1/4 cup	59ml	packed fresh sage leaves - roughly chopped
1/4 cup	59ml	packed fresh basil leaves - roughly chopped
3		Garlic - peeled and roughly chopped
4		Scotch bonnet chilies - stem and seeds discarded
6		Scallions - trimmed, white part only
3		Inner stalks celery
1 teaspoon	5ml	Hot paprika
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Ground mace
1/2 teaspoon	2.5ml	Salt
		Freshly ground black pepper - to taste
2		Boneless chicken breasts - skin removed
		For The Salsa
1/2 cup	118ml	Fresh orange juice
1 cup	110g / 3.9oz	Mango, flesh only, diced small
1 cup	16g / 0.6oz	Peeled and seeded papaya, diced small
1 cup	30g / 1.1oz	Peeled and cored pineapple, diced small
1		Scotch bonnet chile, stem and seeds discarded and minced
1/2 cup	46g / 1.6oz	Red onion diced small
3 tablespoons	45ml	Olive oil
pinch		Salt and pepper to taste
		For The Rhum And Pepper Paint
2 1/2 tablespoons	37ml	Whole black peppercorns
12		Whole cloves
0.50 cup	99g / 3.5oz	Sugar
3/4 cup	177ml	Soy Sauce
3/4 cup	177ml	Light rum

Recipe Instructions

Place the olive oil, lime juice, herbs and garlic in a blender and make into a fairly smooth paste. Now place this in a bowl and set aside a moment. Mince the scotch bonnets, scallions and celery and add them to the herb paste. Stir in the paprika, cloves, mace, salt and pepper. Reserve until needed.

Slice the chicken into strips and pound them between some film wrap to flatten them for the satay shape. Thread the chicken onto pre-soaked wooden skewers and place them on a platter. Cover the chicken with the Bajan spice paste, turning them once. Refrigerate until ready to grill them.

In a small saucepan, reduce the orange juice over medium-high heat to about 2 tablespoons. Remove from the heat and allow to cool slightly. Place the remaining ingredients in a mixing bowl and combine with the juice. Set aside.

Toast the black peppercorns and the cloves together in a dry skillet over moderately high heat until you see puffs of smoke. (About one minute.) Now grind them together in an electric spice grinder. Transfer them to a heavy saucepan. Add the remaining ingredients and heat all together on medium heat. The mixture will begin to foam as it reduces. When it has reduced by approximately half, about 25-35 minutes, strain it through a fine-meshed strainer into a bowl. Reserve warm until needed.

To cook and serve the dish: Heat a grill or grill pan until quite hot. Lightly oil it with peanut oil. Now lift the skewers out of the Bajan spice paste allowing any excess to fall off. Grill the chicken until just done.

Serve the skewers mounded up against the fruit salsa on a large festive platter. Drizzle the Rhum and Pepper Paint all around the dish and serve. Rippled edible flowers look very nice on this.

Source:
Cooking Live Show #CL8799

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