Great served with plain yoghurt combined with chopped cucumber and mint. Or with an apricot sauce.
Serves 4
Ingredients
- 1 teaspoon each: caraway seeds, freshly ground black pepper
- 2 tablespoons finely chopped coriander leaves & stems
- 2 cloves garlic, chopped
- 500g skinned & boned chicken breasts
- 2 teaspoons ground turmeric
- 1 tablespoon each: brown sugar, soy sauce
- 2 tablespoons Asian fish sauce
- spray oil
Method
Crush the caraway seeds, black pepper, coriander and garlic to a paste using the flat blade of a heavy knife or in a small food processor. Cut the chicken into 3cm cubes. Place in a strong plastic bag. Add the turmeric, brown sugar, soy sauce, fish sauce and the paste. Move the chicken pieces around so they are well coated in the marinade. Seal the bag and refrigerate for two hours, if possible, moving the bag around occasionally. Thread the chicken onto skewers. Spray with oil. Barbecue for about 8-10 minutes or until cooked, turning often.
Extracted with permission from Jan Bilton’s Tamarillo Cookbook, RRP $20.00. Available from all good bookstores or online at janbilton.co.nz
Published and distributed by Irvine Holt Enterprises Limited.
