A spicy, flavoursome dish, that’s great to add a bit of Summer Sun to the coldest of Winter lazy days. You can always make these less hot by removing the seeds from the Chillies, and it’s good practice to wear rubber gloves when handling Chillies, especially if you’re slightly clumsy (like I am) and knick your fingers!

This dish is great cooked on a barbecue, as it gives real smoky flavours to the meat, but understandably, you might not want to risk going outside at all in the winter, so it’s easy enough to cook under a very hot grill.

To Serve 6
6 Skinless Chicken Breast Fillets
2 Small Red or Yellow Chillies, thinly Sliced
2tsp Coarse ground Black Pepper
3 Limes, Rind and Juice
2 Garlic Cloves, peeled and Crushed
2tbsp Clear Honey
1 Medium Aubergine, cubed
1 Courgette, in 1cm Slices
1 Onion, in Wedges
1 Lemon, in Wedges
60ml Mango Chutney
1 Green Chilli, seeded and thinly Sliced
2.5cm piece of Ginger, grated
2tsp Soft Brown Sugar
2tsp White Wine Vinegar
3tbsp Soy Sauce
1stp Tabasco
6tbsp Olive Oil

1. Cut the Chicken into bite sized pieces, and place in a large bowl, with the Red or Yellow Chillies, Black Pepper, Lime Rind and Juice, Garlic and Honey, and toss well, cover and then chill in a refrigerator for at least ten minutes – the longer the better.
2. Whilst the Chicken is marinating, make the Dipping Sauce. Mix the Mango Chutney, one of the Garlic Cloves, the Green Chilli, the Ginger, Soft Brown Sugar, White Wine Vinegar, Soy Sauce, Tabasco and the Oil into a blender, and process for around fifteen seconds, or until well combined. Place into a dipping bowl, and refrigerate.
3. Thread the Chicken pieces onto a skewer – either metal or wood (if you’re using Wooden Skewers, soak for a long time in Warm Water first), with the pieces of Aubergine, Courgette, Onion or Lemon in between the Chicken.
4. Cook for ten to twelve minutes, turning over and basting with the remaining marinade. Serve straight away with the dipping sauce.

Photo Courtesy of: Ollie Crafoord