Chicken Skewers with Currant Relish

I have been testing some new recipes for next season’s hors d’oeuvres and I like this one. Please let me know what you think and how you adjusted it.

I love the sweet piquant Peppadew peppers from South Africa. You can find them at Cronig’s market in the cheese and meat section. I also (as most of you know) LOVE north African Flavors. and the relish is a Tunisian inspired recipe.

2 cup currants2 cup of Peppadews and 1/4 cup of juice1 large red pepper roasted, seeded and peeled1 cup olive oilsea salt3 lbs. boneless and skinless chicken breast cut into 1 x 2“ stripswooden skewers soaked on hour in water1 cup green olives¼ cup mirin vinegar

Place currants in a bowl of warm water and allow to plump.

Drain the currants and blend in food processor. Add both peppers, juice, olive oil and salt and process until well a smooth paste. Remove half of the mixture from the processor to use for marinade. Add the mixture to the chicken and marinate for 2-3 hours.

To make the relish for the cooked skewers, add 1 cup green olives and vinegar to the food processor and blend until smooth. Thread chicken on skewers and grill quickly. Chicken continues to cook so it is easy to overcook. I like to mark them on a hot grill and keep the meat raw and then reheat them in the oven just before serving. Just before reheating, brush the mixture on the skewers.

Relish for serving.

Image Credit: icanchangethisright