Ingredients
- 1/2 cup dried currants
- 4 ounces (1 cup) jarred Peppadew peppers, plus 1/4 cup of their juice
- 1 large red bell pepper, roasted, peeled, and seeded
- 1/2 cup extra virgin olive oil
- 1 tablespoon kosher salt
- 2 pounds boneless, skinless chicken breasts, cut into 1 –inch cubes
- Kosher salt
- Tunisian Relish (recipe follows)
Preparation
Step 1
1.Put the currants in a bowl and add ¼ cup warm water. Let sit until the currants have plumped, about 10 minutes.
2.Drain the currants and put them in a blender. Add the Peppadews, their juice, the bell pepper, oil, and salt, and puree on high speed until smooth. Pour half of this mixture into a bowl, add the chicken, and mix well. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Reserve the remaining puree to use later on.
3.Heat a grill or griddle to high.
4.Slide 4 to 6 cubes of chicken on each of about 8 skewers. Salt the chicken to taste, and then grill, turning the skewers so that the chicken browns on all sides, 5 minutes total. Remove from the grill, brush with the reserved puree, and top each skewer with a spoonful of relish.
Tunisian Relish
Makes 1 ½ cups
Ingredients
½ cup dried currants or black raisins
1 cup pitted green olives (such as Manzanilla), chopped
½ cup Peppadew peppers, finely chopped
¼ cup extra virgin olive oil
¼ cup aged sherry vinegar
½ teaspoon kosher salt
Method
1.Put the currants in a bowl and add warm water to cover. Let sit until the currants have plumped, about 10 minutes.
2.Drain, discarding the water, and put the currants into a bowl. Add the olives, Peppadews, oil, vinegar, and salt. Stir well to combine, and serve. You can make the relish up to 2 days in advance and store it, covered, in the refrigerator. Bring to room temperature and stir it before serving.