Redcurrant Jelly and Rosemary Chicken Skewers
500g fresh chicken, chopped into cubes
2 tablespoons fresh rosemary
2 cloves garlic crushed
150ml red wine
Salt & pepper to taste
Olive oil to cook
Thread chicken cubes evenly onto four metal or soaked bamboo skewers. In a bowl combine jelly, garlic, rosemary and red wine. Place skewers in a shallow tray and spread jelly mixture over them, ensuring they are completely coated. Refrigerate for at least an hour.
Grill or barbecue for 6 to 8 minutes turning regularly so all sides are cooked.