Chicken Skewer with Nectarine Sauce

Ingredients

• 3 nectarines
• 1 red bell pepper
• 1 Shallot
• 1 Garlic clove
• 1 tsp Sesame oil
• 2 tbsp freshly chopped basil
• 1 pinch ginger powder
• Salt
• Cayenne pepper
• 1 tbsp Apple cider vinegar
• 4 chicken breast fillets (about 120 g each)
• 2 Garlic cloves
• 1 chili pepper
• 1 Shallot
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• 2 tbsp Light soy sauce
• 4 tbsp Coconut Milk
• 1 tbsp Sesame oil
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   For the dip, briefly blanch the nectarines, peel, halve and dice them. Wash, trim, halve, deseed, remove white membrane from the bell pepper and dice it. Peel and finely chop the shallot and garlic. Heat the oil in a pan, sauté onions and garlic until translucent, add nectarines and peppers, steam in their own juice for 2-3 minutes, season with ginger, salt, pepper and vinegar, set aside and let steep about 30 minutes. Just before serving fold in basil and adjust seasoning.

2. 2.

   For the skewers, wash chicken breasts, pat dry and cut into thin strips about 2 cm wide. Peel garlic cloves and slice them. Wash, trim and chop chili pepper. Peel and finely chop shallot. Mix garlic with chili, shallot, cumin, coriander, soy sauce, coconut milk and sesame oil and marinate for at least 2 hours. Then remove, drain, season with salt and pepper and thread onto eight wooden skewers in a wavy pattern. Grill about 8 minutes, brushing occasionally with leftover marinade and turning.