Small cubes of chicken marinate quickly and provide a vehicle for robust spicing, especially if they are to be eaten in small quantity as here. These can be served hot or cold.
Combine all the ingredients for the marinade in a bowl. Cut the chicken into
Grill or fry the chicken for 5–10 minutes, until it is browned and crisp outside but still moist and tender inside.
Skewer each piece of chicken with a toothpick and serve.
The ground floor of the Merchant House has served as a restaurant for nearly six years now. The majority of that time for me has been spent worrying over trivia, peeling and boiling things, and hoping that the amounts of food we have bought and prepared will coincide with the orders taken in the dining room. It has only rarely involved pondering the meaning of life, gastronomically speaking, or creating a raft of brilliant new dishes with which to dazzle the diners. But it has not been boring.
© 2000 Shaun Hill. All rights reserved.