Exotic Chicken Kumquat Skewers

Ingredients

• 400 g chicken breast fillet
• 1 pickled red chili (Thai)
• 4 tbsp mango chutney
• 2 tbsp Lime juice
• 2 tbsp sesame oil
• 4 Spring Onions
• 5 kumquats
• 1 Orange (juice)
• 4 tbsp vegetable broth
• Salt
• Pepper (freshly ground)
• 80 g purslane

Instructions

1. 1.

   Rinse the meat, pat dry and cut into 3–4 cm cubes. Drain the chili and finely chop it. Mix the chutney with the chili, lime juice, and oil, then combine with the meat. Cover and refrigerate for about 30 minutes.

2. 2.

   Meanwhile wash and trim the spring onions, cutting them into 4–5 cm pieces. Wash the kumquats and slice them. Cut the orange in half and squeeze out the juice. Bring the orange juice together with the broth to a boil once, then let it cool slightly before seasoning with salt and pepper. Rinse the purslane and shake off excess water.

3. 3.

   Thread the meat alternately with kumquat slices and spring onion pieces onto skewers, brushing again with the remaining marinade. Cook in a skillet over medium heat for 5–8 minutes, turning occasionally, while lightly salting and peppering.

4. 4.

   Arrange the skewers and purslane together on a plate and drizzle with the orange sauce before serving.