1/2 cup (125 ml) 35% heavy cream

2 cloves garlic, chopped

1 bird’s eye chili pepper, halved

1/4 tsp ground nutmeg

1/4 tsp ground black pepper

1 lb (450 g) skinless, boneless chicken breast halves, cut into strips

1 tbsp (15 ml) white wine vinegar

Small wooden skewers, soaked in water for 30 minutes

Place the cream and garlic in a bowl. Microwave for 1 minute. In a blender, purée the cream, garlic, chili pepper, nutmeg and pepper until smooth. Let cool.

In a glass dish or sealable plastic bag, combine the chicken, cream mixture and vinegar. Season with salt. Cover the dish or seal the bag. Refrigerate for 24 hours.

Drain the chicken and discard the marinade. Thread the chicken onto the skewers.

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