Chicken kabobs with spicy mango sauce

Yield: 24 kabobs

Measure Ingredient
2 tablespoons Tamari or dark soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Molasses
1 tablespoon Cooking oil
2 teaspoons Lime juice
2 teaspoons Grated fresh ginger
4 teaspoons Sugar
¼ teaspoon Dried red-pepper flakes
⅛ teaspoon Salt
1 pounds Boneless, skinless chicken
\N \N Breasts, cut in 1/4\" cubes
1 \N Mango, peeled and chopped
1 clove Garlic, minced
½ teaspoon Minced Jalapeno pepper
3 tablespoons Rice-wine vinegar or cider
\N \N Vinegar

1. In a medium glass or stainless-steel bowl, combine the ysmsri, Worcestershire sauce, molasses, oil, lime juice, ginger, 1 teaspoon of the sugar, the red-pepper flakes and salt. Add the chicken and toss to coat.

Cover and marinate in the refrigerator for at least an hour.

2. In a shallow dish, soak 24 six-inch wooden skewers in water for at least 30 minutes.

3. Make the dipping sauce. In a medium stainless-steel sauce pan, combine the mango, garlic, jalapeno, the remaining 3 teaspoons of sugar and the vinegar and bring to a simmer over moderately low heat. Cook, stirring occasionally, until the mango is soft, about 15 minutes. Transfer to a food processor or blender and pulse or blend briefly to a coarse puree. Let cool.

4. Heat the broiler. Drain the chicken and thread 2 pieces onto each skewer Put the skewers on a baking sheet and broil, turning once, until golden brown on both sides, about 5 minutes in all. Serve with the dipping sauce.

(Note: There is a trick to removing the flesh from a mango. Stand the unpeeled mango on end and, using a sharp knife, slice down through the skin and flesh, as close as possible to the pit, to remove the flesh in one piece. Repeat on the other side. With the two pieces skin-side down, score the flesh into cubes, taking care not to cut through the skin. Turn the skin "inside out" and slice off the cubes of fruit.)

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