Apricot, Habanero, & Ajwaini Grilled Chicken Bites
ingredients
GROUP A: APRICOT HABANERO PURÉE
1 small habanero pepper
2 small fresh apricots
1 tbsp honey
1/2 a fresh lemon, juiced
GROUP B: CHICKEN
4 - 5 oz boneless, skinless chicken
1/4 tsp cumin seeds
1/4 tsp caraway seeds
1/4 tsp carom (ajwain) seeds
1/4 tsp red chili powder
Salt & pepper to taste
GROUP C: SWEET YOGURT DIP
1 1/2 tbsp plain Greek yogurt
1/2 tbsp honey
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground sumac
Water, as needed
METHOD
Make the purée: Add all Group A ingredients to a blender and blend to a very smooth paste-like consistency. You will end up using only 2 - 3 tablespoons of this purée, but the rest of it can be stored in an air tight jar and refrigerated for up to a week.
Prep the chicken: Toast all the whole spices from Group B in a small skillet, till they are fragrant. Let them cool down completely at room temperature, then grind them down to a fine powder. Dice the chicken into 1/4” pieces and transfer to a large bowl. Add salt, pepper, 2 - 3 tablespoons of the purée, 3/4 tsp of the ground spice mix, and the red chili powder. Mix well and marinate for at least 20 minutes.
Make the dressing: Add all Group C ingredients to a small bowl and mix well. Add water depending on how runny you’d like your dressing to be.
Grill the chicken on a grill pan or a cast iron pan, or simply cook it in a non-stick skillet if you don’t have either type of pan. Once cooked, serve with a side of warmed up pita bread or naan, and a healthy side of mixed spring greens tossed in olive oil and fresh lime juice. Drizzle with the yogurt sauce, or dip the chicken bites in it and enjoy warm!