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Bajan Chicken Satays With An Exotic Fruit Salsa

Type: Fruit, Poultry, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlVirgin olive oil
2   Limes - juice of
1/4 cup 59mlpacked fresh thyme leaves - roughly chopped
1/4 cup 59mlpacked fresh sage leaves - roughly chopped
1/4 cup 59mlpacked 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 5mlHot paprika
1/2 teaspoon 2.5mlGround cloves
1/2 teaspoon 2.5mlGround mace
1/2 teaspoon 2.5mlSalt
  Freshly ground black pepper - to taste
2   Boneless chicken breasts - skin removed
  For The Salsa
1/2 cup 118mlFresh orange juice
1 cup 110g / 3.9ozMango, flesh only, diced small
1 cup 16g / 0.6ozPeeled and seeded papaya, diced small
1 cup 30g / 1.1ozPeeled and cored pineapple, diced small
1   Scotch bonnet chile, stem and seeds discarded and minced
1/2 cup 46g / 1.6ozRed onion diced small
3 tablespoons 45mlOlive oil
pinch  Salt and pepper to taste
  For The Rhum And Pepper Paint
2 1/2 tablespoons 37mlWhole black peppercorns
12   Whole cloves
0.50 cup 99g / 3.5ozSugar
3/4 cup 177mlSoy Sauce
3/4 cup 177mlLight 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.

Cooking Live Show #CL8799


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