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Ингредиенты
- 1/2 c. Virgin extra virgin olive oil Juice of 2 limes
- 1/4 c. Fresh thyme leaves - (packed) roughly minced
- 1/4 c. Fresh sage leaves - (packed) roughly minced
- 1/4 c. Fresh basil leaves - (packed) roughly minced
- 3 x Garlic cloves roughly minced
- 4 x Scotch bonnet chilies stemmed, seeded
- 6 x Scallions, white part only trimmed
- 3 x Inner celery stalks
- 1 tsp Warm paprika
- 1/2 tsp Grnd cloves
- 1/2 tsp Grnd mace
- 1/2 tsp Salt Freshly-grnd black pepper to taste
- 2 x Boneless skinless chicken breasts
- 1/2 c. Fresh orange juice
- 1 c. Small-diced mango, flesh only
- 1 c. Small-diced peeled, seeded papaya
- 1 c. Small-diced peeled, cored pineapple
- 1 x Scotch bonnet chile stemmed, seeded, and chopped
- 1/2 c. Small-diced red onion
- 3 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 1/2 Tbsp. Whole black peppercorns
- 12 whl cloves
- 1/2 c. Sugar
- 3/4 c. Soy sauce
- 3/4 c. Light rum
- 2 1/2 Tbsp. Grated lemon zest
- 2 Tbsp. Lemon juice
Инструкции
- Place the extra virgin 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 in them to the herb paste. Stir in the paprika, cloves, mace, salt and pepper. Reserve till needed.
- Slice the chicken into strips and lb. 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. Chill till ready to grill them.
- For the salsa: In a small saucepan, reduce the orange juice over medium-high heat to about 2 Tbsp.. Remove from the heat and allow to cold slightly. Place the remaining ingredients in a mixing bowl and combine with the juice. Set aside.
- For the Rhum and Pepper Paint: Toast the black peppercorns and the cloves together in a dry skillet over moderately-high heat till you see puffs of smoke (about one minute). Now grind them together in an electric spice grinder. Transfer them to a heavy saucepan. Add in the remaining ingredients and heat all together on medium heat. The mix will begin to foam as it reduces. When it has reduced by approximately half, about 25 to 35 min, strain it through a fine-meshed strainer into a bowl. Reserve hot till needed.
- To cook and serve the dish: Heat a grill or possibly grill pan till quite warm. 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 till 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.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Bajan Chicken Satays With An Exotic Fruit Salsa And Rhum And Pepper Paint".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 537 | |
| Calories from Fat 250 | 47% |
| Total Fat 28.34g | 35% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 3013mg | 126% |
| Potassium 426mg | 12% |
| Total Carbs 41.06g | 11% |
| Dietary Fiber 4.4g | 15% |
| Sugars 29.42g | 20% |
| Protein 10.12g | 16% |
