Pink Chicken

3 red bell peppers

3 chicken breasts

½ cup Red currant

5 sprigs thyme

2 teaspoons soy sauce

2 tablespoon pine nuts

1 teaspoon fennel seeds

3 teaspoons marjoram

1 teaspoon pink pepper

¾ liter red wine


Chop the chicken breasts. Set aside.

Put red currant, thyme, soy sauce, pine nuts, and fennel seeds in the mixer. Mix till it’s fluid. Set aside.

Put the chicken in a big Ziplock bag, pour marjoram and pink pepper all over it. Add the mix. Add red wine.

Put in the fridge for at least 6 hours.

Chop the red bell peppers.

Put the chopped chicken in skewers alternated with chopped red bell peppers.

Set oven on 180°C (350°F) and cook.

Serve with toasted French bread with garlic rubbed on it.

Note: the amount of fat is the one in chicken (French bread is fat free).