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Prep Time:20 minutes plus time to brin e the chicken
Cook Time:15 minutes
Servings:Makes 12-14 skewers
Prep Time:20 minutes plus time to brin e the chicken
Cook Time:15 minutes
Servings:Makes 12-14 skewers
To brine the chicken: Mix together the caster sugar and salt with 1 litre water, multiply as necessary to fully submerge chicken in a large container. Cover and refrigerate for 2 hours or overnight. Rinse under running water before slicing.
To make the cranberry chutney: Heat a little oil in a shallow pan and cook for about 5 minutes or until the onions and lemongrass are soft but not coloured. Season and stir in the Craisins® Dried Cranberries and sugar. Add the rice vinegar to deglaze the pan. Simmer the mix until reduced by 75 percent, or until liquid is absorbed. Check again for seasoning. When cool, transfer to a container and cover. This chutney can be stored in the fridge for up to two weeks.
To make the chicken skewers: Slice the chicken on the diagonal, into 1 cm thick slices. Thread one slice of chicken lengthways onto the soaked skewers and season. Mix together the oils and brush over the chicken skewers. Heat a griddle until smoking and cook for about 4-5 minutes each side until fully cooked.
Serve chicken skewers with bowl of cranberry chutney.
Tip: Make these using strips of turkey for an even healthier alternative.
Cook’s Note: Brining the chicken boosts the moisture in the meat by changing the proteins, which enables the chicken to hold onto more moisture when it's cooking. This is not essential for the recipe and if time does not allow, then follow the recipe without brining.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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