Apricot, Habanero, & Ajwaini Grilled Chicken Bites

Makes: 1 wholesome bowl. Serving size as seen.

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.

APRICOT HABANERO PURÉE
  • 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.

ground spices
Apricot, Habanero, & Ajwaini Grilled Chicken
  • 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!

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Ras El Hanout Chicken With Tabbouleh