Mike van de Elzen: Tomato chili jam with chicken skewers - The Sunday Session with Francesca Rudkin

250gm boneless, skinless chicken thighs
3 cloves of garlic, crushed
1/2 tsp salt
Juice of 1 lemon
1 tbsp grapeseed oil
12 bamboo skewers
500g tomatoes, diced
½ shallot, finely chopped
2 cloves garlic, finely chopped
2 tbsp peeled and grated ginger
juice of 2 lemons
200g white sugar
1 tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
100ml white wine vinegar
2 fresh chili, chopped
Instructions:
Preheat your BBQ or oven to 180*C
Cut the chciken into large pieces and marinate in a bowl with the rest of the ingredients. Skewer onto the bamboo and rub with oil before placing onto the BBQ to cook.
For the tomato chili jam
Place all ingredients in a heavy-based saucepan. Over a medium heat, bring mixture to the boil, stirring frequently. Cook until sugar is dissolved, then reduce heat to a simmer. Cook out for 15 minutes, or until syrupy.
Cool until required
Once the chicken is cooked place all the skewers onto a platter and drizzle with tomato chili jam.
To serve as a main dish, serve alongside some cous cous and yoghurt.

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