Ingredients
serves 4
500g / 1 1b 2 oz skinless , boneless
chicken breast
3 tbsp tomato puree
2 tbsp clear honey
2 tbsp chilly sauce
1 tbsp chopped fresh rosemary
250g/9 oz cherry tomatoes
fresh rosemary sprigs, to garnish
cooked rice ,to serve
Method
1 . Using a sharp knife , cut the chicken into 2-5 cm / 1 inch chunks and place in a bowl .Mix the tomato puree honey , chilly sauce and rosemary together in a separate bowl , then add to the chicken , stirring to coat evenly .
2 . Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them burning during cooking .Preheat the grill to medium . Thread the chicken pieces and cherry tomatoes alternately onto the skewers and place them on a grill rack .
3 . Spoon over any remaining glaze and cook under a preheated hot grill for 8-10 minutes , turning occasionally , until the chicken is cook through .Transfer to 4 large serving plates , garnish with a few springs of fresh rosemary and serve with freshly cooked rice .