Chicken skewers:

Cup of Yum
1. Marinate chicken: Slice the chicken breast into thin, long strips. Mix 1 tablespoon olive oil with the sweet paprika, grated garlic, apple vinegar, and some salt and pepper. Place the chicken strips in the bowl and mix well with the marinade. Cover and leave to marinate in the fridge for at least 30 minutes for up to 2-3 hours.1 lb chicken breast/ 450 g + 2 tablespoons olive oil + 1 teaspoon ground sweet paprika + 2 small garlic cloves + 1 teaspoon apple vinegar + some fine sea salt and pepper
2. Make the skewers: If using wooden skewers, soak them in cold water for about 15-20 minutes. Drain and reserve the marinade. Next, skewer the chicken on 8 skewers.
3. Grill chicken: Heat the grill, brush it with the remaining olive oil and cook the chicken for about 6-8 minutes, turning from time to time, until golden and cooked through. The cooking time depends on the thickness of the meat strips.

Blackberry sauce:

1. Simmer sauce: Place the marinade in a small saucepan. Add the blackberries and simmer until they are soft. Pass through a fine-mesh sieve to remove the seeds.7 oz fresh or frozen blackberries/ 200 g
2. Blend: Return the puree to the pan and whisk in the apple vinegar and the jelly. Bring to a boil and cook uncovered until reduced by about one-third. It will not take long, so keep an eye on it, and don't forget to stir.1 tablespoon apple cider vinegar + 2 tablespoons blackberry jelly
3. Adjust taste: Add a small pinch of nutmeg. Adjust the taste, if necessary, with a drop or two of apple vinegar. Garnish with some chopped mint and serve immediately with rice and a green salad, for instance. a small pinch of nutmeg + some fine sea salt and pepper + some mint for garnish