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Title: Bajan Chicken Satays With An Exotic Fruit Salsa
Yield: 1 Servings

Ingredients

    1/2 c  virgin olive oil
      1    juice of 2 limes - packed
           -fresh thy; me
      1    leaves, roughly chopped -
           -packed fr; esh sage
      1    leaves, roughly chopped -
           -packed fr; esh basil
      1    leaves, roughly chopped
      3    cloves garlic -- peeled and
      1    roughly
      1    chopped
      4    scotch bonnet chilies --
      1    stem and seeds
      1    discarded
      6    scallions -- trimmed, white
      1    part
      1    only
      3    inner stalks celery
      1 ts hot paprika
    1/2 ts ground cloves
    1/2 ts ground mace
    1/2 ts salt
      1    freshly ground black pepper
      1    to taste
      2    boneless chicken breasts --
      1    skin removed

Instructions

Place the olive oil, lime juice, herbs and garlic in a blender and
make into a fairly smooth paste. Now place this in a bowl and set
aside a moment.

Mince the scotch bonnets, scallions and celery and add them to the
herb paste. Stir in the paprika, cloves, mace, salt and pepper.
Reserve until needed.

Slice the chicken into strips and pound them between some film wrap to
flatten them for the satay shape. Thread the chicken onto pre-soaked
wooden skewers and place them on a platter. Cover the chicken with
the Bajan spice paste, turning them once. Refrigerate until ready to
grill them.

For the salsa:

1/2 cup fresh orange juice 1 cup mango, flesh only, diced small 1 cup
peeled and seeded papaya, diced small 1 cup peeled and cored
pineapple, diced small 1 scotch bonnet chile, stem and seeds
discarded and minced 1/2 cup red onion, diced small 3 tablespoons
olive oil A touch of salt and pepper, to taste

In a small saucepan, reduce the orange juice over medium-high heat to
about 2 tablespoons. Remove from the heat and allow to cool slightly.
Place the remaining ingredients in a mixing

bowl and combine with the juice. Set aside.

For the Rhum and Pepper Paint:

2 1/2 tablespoons whole black peppercorns 12 whole cloves 1/2 cup
sugar 3/4 cup soy sauce 3/4 cup light rum 2 1/2 tablespoons of grated
lemon zest 2 tablespoons lemon juice

(Yield: 3/4 cup)

Toast the black peppercorns and the cloves together in a dry skillet
over moderately high heat until you see puffs of smoke. (About one
minute.) Now grind them together in an electric spice grinder.
Transfer them to a heavy saucepan. Add the remaining ingredients and
heat all together on medium heat. The mixture will begin to foam as
it reduces. When it has reduced by approximately half, about 25-35
minutes, strain it through a fine-meshed strainer into a bowl.
Reserve warm until needed.

To cook and serve the dish:

Heat a grill or grill pan until quite hot. Lightly oil it with peanut
oil. Now lift the skewers out of the Bajan spice paste allowing any
excess to fall off. Grill the chicken until just done.

Serve the skewers mounded up against the fruit salsa on a large
festive platter. Drizzle the Rhum and Pepper Paint all around the
dish and serve. Rippled edible flowers look very nice on this.

Yield: 4 servings

Recipe By : Cooking Live Show #CL8799

From: Nancy Berry Date: 02 Feb 97 Mastercook
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