Sticky Ginger and Chilli Chicken

This dish is one of the nicest I have eaten in a while, and came out of nowhere very quickly in both inspiration and execution. I was recently sent a parcel of different curds and preserves from Mackays of Dundee, to coincide with their #bakingwithmackays drive. I have had the jars for about 4 or 5 days now, sitting on the counter, waiting as I um and ah over different cake, tart and pudding recipes in my head, and trying to filter through the generic recipes that have been clouding my mind and come up with something exciting and original. 

Sticky Ginger and Chilli Chicken

Tonight, having put all thoughts of baking aside for a moment, I began to scour the kitchen for inspiration for dinner, when my eyes fell upon the collection of jams sat on the side, and in particular, one shiny new jar of Mackays Spiced Ginger Preserve. Now as some of you may already know, I have embarked on a mission to find new ways of creating tasty dishes that have some health or nutrition benefits (see my new Feel Good Food challenge) and ginger is one of the ingredients I have earmarked for a future theme, as amongst other things it is very good for improving digestion. 

Mackays Spiced Ginger Preserve

So I had a lightbulb moment, grabbed a couple of things out of the cupboard, and came up with this recipe, which worked perfectly first time - don't you just love it when that happens - and made these gorgeous sticky ginger and chilli chicken skewers, which I served with a quick vegetable egg fried rice on the side.

The following made 6 chicken skewers, but could equally be used to glaze whole chicken breasts, which would taste great hot, or cold sliced over a salad or in a pitta bread for lunch...

Ingredients

3 large chicken breasts, cut into 1 inch pieces

3 tablespoons Mackays Spice Ginger Preserve

1 tablespoon soy sauce

1 teaspoon dried chilli flakes

• Place the chicken pieces onto skewers, around 4 pieces per skewer. Place onto a tray.
• Put the ginger preserve, soy sauce and chilli flakes in a saucepan, and stir over a low heat for about 60 seconds, until combined and the jam has melted a little.

• Pour the mixture over the chicken skewers, and rotate them so that the chicken is covered on both sides. 
• Place under a hot grill for 10-15 minutes, turning occasionally, until the meat is cooked through. 
• Transfer the skewers onto the serving plate, and pour any excess ginger mixture over to serve. 

This chicken was sticky and tender, sweet from the ginger preserve, but balanced by the soy sauce, and with the little bit of heat from the chilli flakes. Just perfect, and great for a quick mid week meal, as the glaze only takes 60 seconds to make! The ginger preserve has a really great taste, and great big chunks of ginger in which added a great texture and dimension to the dish. 

Disclaimer: I was sent products from Mackays to use as I chose to come up with new recipe ideas. This is not a sponsored post.