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Also originating from Ross Lewis of Chapter One Restaurant, this is another straightforward recipe for the home cook. Ideal for summer, it can be char-grilled in the kitchen or cooked on the barbecue.
The barbecue sauce keeps well and this recipe makes a good quantity – use as much as you need for the brochettes and store the remainder in a screw-top jar in the fridge, to use as required.
4 breasts of chicken, preferably free-range, cubed
1 red onion, cut to wedges
2 ripe mangos, peeled & cut into cubes
2 bay leaves
For the Barbecue Sauce:
8oz/225g light golden brown sugar
½ pint/300ml red wine vinegar
8 fl oz/225 ml ketchup
2 fl oz/50ml Worcestershire sauce
6 cloves garlic, crushed
10 whole cloves
2 fl oz/50ml sweet chilli sauce
4 fl oz/100ml Dijon must
1/2 pint/300ml tomato passata
1 tbsp/15ml grated fresh horesradish
1tsp/5ml celery salt, or to taste
4 shallots, finely chopped
First make the Barbecue Sauce (the day before it is required):
In a heavy-based pan, dissolve the light golden brown sugar in the vinegar over a gentle heat, then bring up to the boil. Cook gently until it becomes a thick syrup, then blend with all the other ingredients. Leave overnight, then pass through a fine sieve.
About 10 hours ahead of cooking, or the night before, place the cubed chicken and mango in a shallow dish, cover with prepared Barbecue Sauce and mix well. Leave to marinate for about 10 hours, or overnight.
If using wooden skewers, soak in water for 2 hours before use.
When ready to cook, prepare the barbecue or preheat a grill on high.
Thread the chunks of chicken, mango, red onion and bay leaf alternately on the skewers, then chargrill for 7-10 minutes, or until the chicken is thoroughly cooked.