Skewered Spicy Tomato Chicken
|Skinless, boneless chicken breasts||18 Ounce (500 Gram Or 1 Pound 2 Ounce)|
|Tomato puree||3 Tablespoon (Or Tomato Paste)|
|Clear honey||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Chopped fresh rosemary||1 Tablespoon|
|Cherry tomatoes||9 Ounce (250 Gram)|
|Rosemary sprigs||3 (To Garnish)|
|Couscous/Rice||1 Cup (16 tbs) (To Serve)|
1. Using a sharp knife, cut the chicken into 2.5 cm/1 inch chunks and place in a bowl.
2. Mix together the tomato puree (paste), honey, Worcestershire sauce and rosemary. Add to the chicken, stirring to coat evenly.
3. Alternating the chicken pieces and tomatoes, thread them on to eight wooden skewers. Spoon over any remaining glaze.
4. Cook under a preheated hot grill (broiler) for 8-10 minutes, turning occasionally, until the chicken is thoroughly cooked. Serve on a bed of couscous or rice and garnish with sprigs of rosemary.