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!