CHICKEN SATE WITH WILD BLUEBERRY PEANUT SAUCE
Recipe from Wild Blueberry Association
3 tablespoons finely chopped or grated fresh ginger
1 shallot or 1/4 cup onion
1 teaspoon oil
6 oz of water
3 tablespoons crunchy peanut butter
1 1/2 cups wild blueberries
squeeze of lemon or lime
1/2 teaspoon salt
4 single chicken breasts or 1 lb thinly sliced chicken breast
salt and pepper/grill seasoning/curry paste or rub.
1 tablespoon of olive oil
Peel the ginger and shallot, finely dice. Heat oil and briefly sauté both. Add the water and peanut butter over medium heat and whisk together. Add blueberries. Bring to a boil and simmer for about 3 minutes. Season to taste with salt and pepper.
Cut the chicken breast filets lengthwise into thin strips or use prepared sliced breasts. Flavor with salt and pepper. Put the strips in an accordion manner onto a lightly oiled skewer. Heat oil in a coated pan and cook the skewers from both sides for 2-3 minutes each. Serve together with the blueberry sauce. Serves 4. Preparation time: Approximately 30 minutes
CHICKEN KEBABS WITH SASKATOON BERRY SAUCE
Published by Chatelaine on 7/1/2007
We prefer chicken thighs for these kebabs; they’re inexpensive and get super juicy on the grill when glazed with our Saskatoon-berry sauce.
•1/2 cup (125 mL) barbecue sauce
•1/4 cup (50 mL) Saskatoon berry jelly
•5 garlic cloves or 1 tbsp (15 mL) bottled chopped garlic
•2 tbsp (30 mL) finely chopped fresh rosemary
•1/2 tsp (2 mL) salt
•8 skinless, boneless chicken thighs or 4 skinless, boneless breasts
•1 large zucchini
•1/2 pint grape or cherry tomatoes
Oil grill and heat barbecue to medium. If using wooden skewers for kebabs, soak in water. Meanwhile, in a small bowl, stir barbecue sauce with jelly, garlic, rosemary and salt.
Cut chicken into large chunks. Slice zucchini in half lengthwise, then thickly slice. Place chicken chunks, zucchini slices and tomatoes in a large bowl. Add sauce. Stir to evenly coat. Alternately thread chicken, zucchini and tomatoes onto skewers.
Barbecue kebabs, with lid closed, turning occasionally, until chicken is springy when pressed and vegetables are tender, from 12 to 15 min.