In this BBQ Chunky Chicken Skewers recipe, I use chicken thighs – I like cooking with them as they have a little more colour than breast meat and do not dry out as easily when cooked on the BBQ.
Serves: 4
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist; suthor of The New Zealand Gluten-Free Cookbook, Published by Penguin New Zealand. For more info on Jimmy, visit his Facebook page.
INGREDIENTS
– 8 boneless chicken thighs skin on, washed and patted dry and dices into chunks, about 50mm (2 inch) pieces
– 1 tblspn extra virgin olive oil or coconut oil
– 1 cup fresh onion minced or grated fine
– 2 small shallots minced, or 4 spring onions diced fine
– ½ tspn salt
– 4 cloves minced garlic
– 1 tspn ground fennel
– 1 tspn cumin
– 1 tspn turmeric
– 1 tspn cardamom
– 1 tspn cloves
– 1 tblspn Harissa paste or 1/4 tspn ground chilli flakes
– 150 g (6 ounce) tomato paste
– 1 1/4 cups chicken stock
– 2 tblspns apple cider vinegar or 3 tblspns lime juice
– 1 tblspn raw honey
INSTRUCTIONS
Combine ground fennel, cumin, turmeric, cardamom and cloves together.
Heat oil in a 1 medium sized saucepan over medium heat. Add the onions and stir until tender, about 5 minutes.
Add sea salt, garlic, and shallots, and stir for 1-2 minutes. Add remaining ingredients and stir until all ingredients are well combined.
Bring to simmer, reduce the heat to low and cook with the lid ajar, stirring periodically until mixture reduces and thickens, 20-30 minutes.
Pour sauce into a wide-mouth glass jar, cover and refrigerate. Use within 2 weeks or you can freeze in cubes for later use.
In a large bowl add the chicken pieces, season with fresh ground sale and black pepper and mix well.
Pour about 1 cup of the sauce over the chicken, stir to combine ensuring its all covered. Cover and rest in the fridge for at least 2 hours, over night is better.
About 1-2 hours before you will be ready to cook soak 10-12 bamboo skewers in water.
Remove the chicken from the oven 20 minutes before you will be ready to cook and let them come to room temperature.
Thread 2-3 chicken pieces on each skewer depending on their size.
Heat the BBQ or grill on a low to medium heat, place the chicken skewers and cook for 3 minutes. Turn the pieces over and cook for another 3 minutes. Continue to turn and cook until they are cooked through, about another 5 minutes. Serve with your desired sides.
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