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Chicken Brochette with Curried Peach Sauce3 entrees 30 minutes |
| • | 4 oz. The Perfect Purée White Peach Puree, thawed |
| • | 2 tsp. The Perfect Purée Ginger Puree, thawed |
| • | 1 lb. boned and skinned chicken breasts, cut into 3-inch strips |
| • | 12 bamboo skewers, soaked in water for several hours |
| • | 2 oz. creamy peanut butter |
| • | 2 tbsp. packed brown sugar |
| • | 1 – 2 tsp. curry powder |
| • | 1/8 – 1/4 tsp. bottled hot pepper sauce, or to taste |
| Method: | |
| 1. | Preheat broiler or barbecue grill. Thread two strips of chicken, ribbon-like, on each skewer; place on a lightly oiled broiler pan or grill. Broil or grill for 5 to 8 minutes, turning once. |
| 2. | Meanwhile, in food processor or blender place White Peach puree, peanut butter, brown sugar, Ginger puree, curry powder, and hot pepper sauce. Cover and process until smooth. |
| 3. | Serve skewered chicken with small bowls of the sauce for dipping. If serving as a main course, serve with rice. Sauce recipe can be doubled. |
| Flavor Twists: | |
| You can also prepare this dish with The Perfect Purée Apricot or Mango Puree. | |
| Serving Suggestion: | |
| Thread chunks of fresh peaches, nectarines, or plums on separate skewers and grill just until heated through to serve along with the chicken and sauce. | |