Ingredients

• 500 grams boneless and skinless chicken
• 1 tablespoon coriander seeds
• 1 teaspoon whole peppercorns (black or white)
• ¼ teaspoon salt
• 2 peaches
• Avocado cream
• 1 avocado
• ¼ cup cream
• pinch salt
• ¼ teaspoon ground coriander

Method

1. Cut the chicken meat into 2-3cm pieces.
2. Crush the coriander seeds and peppercorns coarsley. Toss the thicken in the coriander seeds, peppercorns and salt. Cover and leave to marinate in the refrigerateor for 2-3 hours.
3. Blanch and peel the peaches. Cut in half to remove the stone. Cut each into 4 slices.
4. Thread the chicken pieces and peach slices alternately onto 8 skewers. Brush with a little oil and grill under a moderate/high heat for 3-4 minutes on each side. Do not overcook the chicken.
5. Serve the chicken accompanied with the avocado cream sauce.
6. Avocado cream
7. Peel and stone the avocado. Puree and blend with the cream, salt and coriander. (If you have fresh coriander, and 1 tablespoon finely chopped - it adds a great flavour).

Cooks Tips

- If you do not have coriander seeds or whole peppercorns, substitute 2 teaspoons ground coriander and ¼-½ teaspoons ground pepper. - If you do not have fresh peaches, substitute a 425 gram tin of peaches, but be sure they're well drained. - Soak the wooden skewers in cold water for 30-60 minutes before using. This helps to prevent them from burning when grilling. - Use a coffee/spice mill to grind whole spices. If you do not have one, place the whole spices on a wooden chopping board. Using the heel of a saucepan, push the saucepan firmly over the whole spices in a sliding motion. This crushes them easily.