Ingredients- 6 almonds
- 6 jalapeno peppers, seeded and chopped
- 8 cloves garlic
- 1 inch piece fresh ginger root, peeled
- 1 cup chopped fresh cilantro
- salt to taste
- 1 lemon, juiced
- 1/2 cup heavy cream
- 2 pounds skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
- 2 tablespoons butter
Directions
- Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
- Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
- Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
- Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.
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