Grilled Chicken Masala Skewers with Peaches Recipe

Ingredients:

• 1 1/2 pounds chicken tenders or chicken breasts, cut into 1-inch pieces
• 3 peaches, halved and pitted
• 1 tablespoon coconut or vegetable oil
• Chopped cilantro
• Peach chutney
• MARINADE:
• 1/2 cup tomato, canned or fresh, drained and chopped
• 2 tablespoons peeled fresh ginger root, chopped
• 1 tablespoon garlic, chopped
• 3 tablespoons curry powder
• 2 tablespoons coconut or vegetable oil
• 2 teaspoons ground cumin seed
• 2 teaspoons ground coriander
• 1 teaspoon kosher salt
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper

Directions:

1. To make marinade, place tomatoes, ginger, and garlic in bowl of food processor. Pulse until finely chopped. Add remaining marinade ingredients and process until well blended.
2. Remove and set aside 1/4 cup marinade for basting. Transfer remaining marinade to a non-reactive bowl or sealable bag. Add chicken and refrigerate 1 hour. Soak bamboo skewers.
3. Preheat grill to medium heat.
4. Remove chicken from marinade and thread onto skewers. Discard marinade. Grill chicken 3 to 4 minutes per side, basting with reserved marinade the last few minutes of cooking. Brush peaches with oil. Place on grill, cut side down. Grill, turning once, until hot and grill marks appear, about 5 minutes.
5. Transfer chicken and peaches to serving platter. Sprinkle with chopped cilantro and serve with peach chutney.