
I just discovered this morning, I have one hell of a bruise on the

I thought this recipe looked absolutely yummy. Didn’t realise it was 20 servings, however… I found it at Food & Wine.
Tunisian Chicken Kebabs with Currants and Olives
Contributed by Susan Feniger
- SERVINGS: 20
- 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
- Tunisian Relish
- 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.
Tunisian Relish
- 1 cup dried currants
- 2 cups pitted green olives, chopped
- 1 cup sweet Peppadew peppers, chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- Kosher salt
- 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.
Have a great day
![Jo_thumb[2] Jo_thumb[2]](http://lh3.ggpht.com/-audeJ1uQFaw/VK8qHLNPrjI/AAAAAAAAgIU/gSxiqo0HTVY/Jo_thumb2_thumb2.png?imgmax=800)
That's a heck of a bruise.
ReplyDeleteIf I ever visit Pittsburg, I'm looking up that church.
It would certainly be interesting to see the relics.
DeleteHoly cow! That is a major bruise. Ouch. I can see where Matt would be argumentative over bowling. He enjoys it. Guys are tough, or think they are, and they can do anything.
ReplyDeleteI've been to Pittsburg but I never went to St Anthony's. That sounds like quite the collection!
Sia McKye Over Coffee
Actually it does go a bit further round - between my lets. Ain't that the truf.
DeleteIt does sound an impressive collection doesn't it?
Oh wow that bruise is ginormous. Does it hurt as bad as it looks like it hurts?
ReplyDeleteActually there is a bit more of it than shown. And yes, JoJo, it does.
ReplyDeleteI'd like a tour of the Pittsburgh church. Never had currants.
ReplyDeleteOh Jo... that looks so painful. Soon you'll be yellow and green - keep that in mind to match up bowling socks! Not make light of it - I'm so sorry!
Never had currants, that does surprise me.
ReplyDeleteNot sure where I would get socks that colour, will just stick to black it will blend in.
You really did a number on yourself Jo! By relics do you mean bones and things from saints?
ReplyDeleteDidn't I? and tonight it's damned painful. Yup, bones and things from saints.
DeleteThat is quite a bruise!
ReplyDeleteYes and it is now quite sore.
Delete