The Irish weather is amazing right now so it’s time to move the kitchen out into the garden and clean the barbq if you haven’t done it already. We spend yesterday in the garden till almost dark and it really is such a joy to be outside with the heat of the day on your bones. This is a really simple dipping and marinade for chicken, popular with all members of the family and great for the barbie rather than your usual dried out chicken breast. The spiced aubergine salad makes a great accompaniment to this for something just a little bit different. I only used 1 chilli as it was for our little one too, but up the content if you are feeling brave and fond of the chilli heat!

Serves 3

3 chicken breasts
100gr cashew nuts
1 red chilli
60gr palm sugar
1 tbsp sherry vinegar
2 tbsp sesame oil
100ml water
1/2 tsp salt

If you are using wooden skewers then soak them in water for 30 minutes
Toast the cashews on a pan until golden
Tip them and everything else into a blender and blend until it is a rough paste
Put half into the fridge until required
Cut chicken breasts into long strips and tip into the rest of the marinade, cover and leave in the fridge to absorb the flavours
Thread the chicken onto the skewers and cook on the griddle pan, barbie or in the oven until cooked through.
Serve with the rest of the sauce and some of the aubergine salad from here