Light Soup Glazed Chicken Skewers

Method

1. Soak the wooden skewers in water for 30 minutes so they don't burn in the oven. Blend the tomato, onion, ginger, garlic, pepper (deseeded if you want it milder), tomato paste and salt until very smooth: this is your light soup paste.

   Add in this stepWooden skewers 4Medium tomatoes 2Onion ½Fresh ginger 15 gGarlic cloves 2Scotch bonnet pepper (or habanero) ½Tomato paste 1½ tbspSalt ¾ tsp

2. Cut the chicken into 3 cm pieces and toss in a bowl with half the paste and half the oil. Cover and marinate in the fridge for 30 min. Keep the rest of the paste separate so it never touches raw chicken.

   Add in this stepBoneless chicken thighs 300 gVegetable oil ¾ tbsp

3. Put the reserved paste in a small 16 cm pan with the honey and the remaining oil and cook on medium-low heat for 7 min, stirring, until it is thick and glossy like ketchup. This cooks out the raw onion and tomato taste and brings out the sweetness. It spits, so keep a lid half on.

   Add in this stepHoney 1½ tspVegetable oil ¾ tbsp

   medium-low heat

4. Preheat the oven to 220 °C. Thread the chicken onto the skewers without packing it tightly and lay them well apart on a 30×40 cm baking tray lined with baking paper. Roast for 14 min. Crowded skewers steam instead of browning, so give them space.

   oven

5. Take them out, brush generously with the glaze on both sides and return to the oven for 4 min more. They are done when the edges are lightly charred and the juices run clear when you cut the thickest piece (75 °C).

   oven

6. Arrange on a plate, squeeze over the lime and scatter with sliced spring onions. Serve any leftover glaze on the side for dipping.

   Add in this stepLime ½Spring onions 1