Taste of Schenectady Volume 4 No. 2

Saffron chicken skewers
with sweet tomato jam
Recipe from by Jennifer Joyce, author of
Small Bites (Hardcover, DK Publishing)
This marinade is based on the Spanish tapas dish pinchitos
murunos, consisting of pork fillet grilled with saffron and spices.
Pimenton (sweet, smoked Spanish paprika) may be found in
good delicatessens or large supermarkets.
1. Combine all of the marinade ingredients in a bowl, mixing
thoroughly. Flatten the cubes of chicken slightly, add to
the marinade, and turn to coat on all sides. Leave to marinate
in the refrigerator for at least 1–2 hours.
2 Preheat the oven to 400°F (200°C). Thread one piece of
chicken onto each skewer and season. Heat the oil in a nonstick
frying pan, add the skewers, and fry to caramelize
each side of the chicken to your likeness. Transfer to a nonstick
baking sheet, cover with foil, and place in the oven for
5 minutes. Alternatively, cook the skewers under the broiler.
3 Arrange the chicken skewers on a serving plate, with the
sweet tomato jam and the cilantro for garnish.
PREPARE AHEAD
The skewers may be marinated 1 day ahead and pan-fried up
This recipe is very easy to make and perect for entertaining
anytime of year!
INGREDIENTS
3 chicken breasts or
boneless skinless
thighs, cut into 25 oneinch
cubes
25 wooden skewers,
soaked in water for 1
hour, to prevent burning
Salt and pepper
1–2 tbsp olive oil
sweet tomato jam
(purchased) to serve
A few sprigs cilantro,
to garnish
1⁄2 tsp each coriander
seeds, cumin seeds, and
fennel seeds,
roughly ground
1 tsp paprika
2 garlic cloves, crushed
Pinch saffron, infused
in 1 tbsp boiling water
1 tbsp red wine vinegar
1 tbsp olive oil
Preparation time
10 minutes
Cooking time
15 minutes
Makes 25 skewers
MARINADE
24 Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 2