Spicy Grilled Chicken Strips Adapted From The Taste Of Mexico

• 4 -red bell peppers cored seeded and chopped
• 4 -med shallots
• 6 -med red jalapenos, split lengthwise and seeded
• 1/2c -sugar
• 1/4c -white vinegar
• 4 -slices candied ginger, coarsley chopped
• Grated zest of 1 lemon
• 1/2 -tsp ground Cumin
• 1 -tsp ground Coriander
• Salt to taste
• 2 -tbsp sesame oil
• 1 -tbsp dry sherry
• 6 -skinless chicken breasts, cut in half horizontally
• 3/4 -lb watercrest or blanched kale for garnish

1. For the Marinate
2. In an heavey saucepan, simmer bell peppers and shallots in just enough water to cover. About 10 min. untill bell pepper softens. Stir in jalapenos, sugar and vinegar.
3. Simmer mixture over low heat 5 to 10 minutes. With a slotted spoon or strainer, transferbell pepper and shallots to a blender or food processor, reserving liquid. Puree bell pepper and shallots along with candied ginger, lemon zest and 1 to 2 tbsp of sugar vinegar liquid. Puree untill smooth. Add cumin, coriander, salt, sesame oil and sherry; blend. Thin with sugar-vinegar liquid to desired consistancy.
4. Cut chicken breasts across the grain into 1/2" strips and marinade in 1/3 of mixture for at least 1 hour. Refrigerate remaining sauce for dipping.
5. Grill chicken until browned and cooked through. line plate with watercress or kale and arrange chicken on platter with dipping sauce in the center.

bell peppers, shallots, red jalapenos, sugar, vinegar, candied ginger, lemon, ground cumin, ground coriander, salt, sesame oil, sherry, chicken breasts, blanched kale

Taken from www.epicurious.com/recipes/member/views/spicy-grilled-chicken-strips-adapted-from-the-taste-of-mexico-1276312 (may not work)