• Servings

  4

• Prepration Time

  15 mins

• Cook Time

  25 mins

INGREDIENTS

• 8 chicken tenderloins threaded onto metal skewers
• 1 medium red onion diced
• 1 clove garlic diced
• 1 bird's eye chili seeded, optional
• 1 tbsp grated fresh ginger
• 2 tbsp tomato paste
• 2 plums stone removed and quartered
• 85 ml white wine (⅓ cup)
• Sea salt and ground black pepper to taste
• lemon wedge to serve

METHOD

• To make the plum sauce, heat one tablespoon of the oil in a saucepan over a medium heat and gently sauté the onion, garlic, chilli and ginger, stirring with a wooden spoon.
• Add the tomato paste, plums and white wine and keep cooking for a further 5 minutes until the plums are cooked through.
• Allow to cool slightly, then puree until it becomes a thick sauce. Set aside.
• Meanwhile, heat the rest of the oil on a grill plate until hot and bbq the chicken skewers for 4 minutes on each side.
• Serve with a side of grated slaw and place the spicy plum sauce in a small dish. Enjoy