Tunisian Chicken Kebabs With Currants And Olives Food

TUNISIAN CHICKEN KEBABS WITH CURRANTS AND OLIVES

Tunisian Chicken Kebabs With Currants and Olives image

Susan Feniger's sweet-and-tangy marinated chicken skewers are adapted from her new book, Street Food. They are flavorful enough to eat on their own, but they're even better with the chunky currant-and-olive relish. Recipe from Food & wine. Prep time does not include 4 hrs for marinating. Serve with recipe#505531 Tunisian Relish

Provided by Lavender Lynn

Categories Chicken Breast

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

2 medium red bell peppers
1 cup dried currant
14 ounces sweet peppadew peppers or 14 ounces other sweet pickled red peppers, 1/2 cup of the juices from the jar reserved
1 cup extra-virgin olive oil, plus more for grilling
kosher salt
3 lbs chicken thighs, skinless boneless, trimmed and cut lengthwise into 1-inch-wide strips
3 lbs chicken breasts, skinless boneless, lightly pounded and cut into 1-inch-wide, lengthwise strips
tunisian relish

Steps:

Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers.
Meanwhile, soak the currants in 1/2 cup of hot water until plump, about 5 minutes. Drain and transfer the currants to a blender. Add the roasted peppers, Peppadews and their liquid and the 1 cup of olive oil and puree. Season the marinade lightly with salt.
Thread the chicken breast and thigh strips separately onto 30 to 40 bamboo skewers and transfer to a large rimmed baking sheet. Pour half of the marinade over the chicken, turning to coat completely. Refrigerate for 4 hours. Refrigerate the remaining half of the marinade in a serving bowl.
Light a grill. Remove the chicken from the marinade, letting the excess drip off. Season the chicken with salt. Oil the grill grates and grill the chicken skewers over high heat, in batches if necessary and turning with tongs, until lightly charred and cooked through, about 8 minutes for the breasts and 10 minutes for the thighs. Serve the kebabs hot or at room temperature with the reserved marinade and the Tunisian Relish.
Make Ahead The marinade can be refrigerated for up to 4 days.

Nutrition Facts : Calories 380.6, Fat 27.6, SaturatedFat 6.2, Cholesterol 100.9, Sodium 96, Carbohydrate 6, Fiber 0.7, Sugar 5.3, Protein 26.4

TUNISIAN CHICKEN KEBABS WITH CURRANTS AND OLIVES

TUNISIAN CHICKEN KEBABS WITH CURRANTS AND OLIVES image

Categories Chicken

Yield 20 kebabs

Number Of Ingredients 7

Ingredients

2 medium red bell peppers
1 cup dried currants
One 14-ounce jar sweet Peppadew or other sweet pickled red peppers, 1/2 cup of the juices from the jar reserved
1 cup extra-virgin olive oil, plus more for grilling
Kosher salt
3 pounds skinless boneless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips
3 pounds skinless boneless chicken breasts, lightly pounded and cut into 1-inch-wide, lengthwise strips

Steps:

1.Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers. 2.Meanwhile, soak the currants in 1/2 cup of hot water until plump, about 5 minutes. Drain and transfer the currants to a blender. Add the roasted peppers, Peppadews and their liquid and the 1 cup of olive oil and puree. Season the marinade lightly with salt. 3.Thread the chicken breast and thigh strips separately onto 30 to 40 bamboo skewers and transfer to a large rimmed baking sheet. Pour half of the marinade over the chicken, turning to coat completely. Refrigerate for 4 hours. Refrigerate the remaining half of the marinade in a serving bowl. 4.Light a grill. Remove the chicken from the marinade, letting the excess drip off. Season the chicken with salt. Oil the grill grates and grill the chicken skewers over high heat, in batches if necessary and turning with tongs, until lightly charred and cooked through, about 8 minutes for the breasts and 10 minutes for the thighs. Serve the kebabs hot or at room temperature with the reserved marinade and the Tunisian Relish.

TUNISIAN RELISH

Tunisian Relish image

Susan Feniger serves this sweet, salty and tangy relish with her Tunisian Chicken Kebabs. It's delicious on any grilled chicken, as well as lamb and even fish. This recipe in from Food & Wine.

Provided by Lavender Lynn

Categories Sauces

Time 20m

Yield 3 Cups

Number Of Ingredients 6

Ingredients

1 cup dried currant
2 cups green olives, pitted, chopped
1 cup sweet Peppadew pepper, chopped
1/2 cup extra-virgin olive oil
1/4 cup sherry wine vinegar
kosher salt

Steps:

In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews, olive oil and vinegar. Season the relish with salt.
Make Ahead The relish can be refrigerated for up to 2 days.

Nutrition Facts : Calories 584, Fat 49.9, SaturatedFat 6.8, Sodium 1398.7, Carbohydrate 39, Fiber 6.2, Sugar 32.8, Protein 2.9

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