Apricot Olive Chicken

Ingredients

6 dried red chilies
1 tablespoons black peppercorns
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons oil
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon tamarind paste
1 1/2 tablespoons honey
1/2 teaspoon turmeric
1/2 teaspoon salt + additional to taste
1/2 cup water
3 pounds Freebird boneless skinless chicken thighs
About 24 - 8” skewers

Heat oil in a small sauté pan over medium high heat.  Add chilies, peppercorns, cumin seed and coriander seed and fry until golden, about 2-3 minutes, stirring frequently to prevent burning.  Pour into small bowl to cool.  Then, place fried spices and remaining ingredients, except chicken, in a blender.  Blend on high 1-2 minutes to create a loose paste.  Set aside.

Place chicken thighs between two layers of plastic wrap.  Pound to 1/8-1/4” thick.  Remove from plastic and cut into 3/4” wide strips.  Coat chicken with paste and allow to marinate in the refrigerator overnite. 

Remove chicken from marinade, shaking off any excess.  Thread chicken strips onto 8” skewers, about 2 ounces per skewer.  Season with additional salt and grill over medium high heat for 5-7 minutes, turning once, until cooked through.  Serve with minted yogurt chutney.

Yield:  About 24 skewers

For Minted Yogurt Chutney

1½ cups mint leaves, lightly packed
½ cup cilantro leaves
1 medium jalapeno, seeded
1 large garlic clove, roughly chopped
1½ teaspoons ginger, roughly chopped
¼ cup water
3 tablespoons lemon juice
2 cups yogurt

Place all ingredients, except yogurt, in a blender.  Blend into a thin paste.  In a bowl, combine mint paste and yogurt.  Season with salt to taste.   Mix well.

Yield: About 2 cups