Mike van de Elzen: Tomato chili jam with chicken skewers

250gm boneless, skinless chicken thighs3 cloves of garlic, crushed1/2 tsp saltJuice of 1 lemon1 tbsp grapeseed oil12 bamboo skewers500g tomatoes, diced½ shallot, finely chopped2 cloves garlic, finely chopped2 tbsp peeled and grated gingerjuice of 2 lemons200g white sugar1 tsp salt½ tsp ground cinnamon½ tsp ground nutmeg100ml white wine vinegar2 fresh chili, choppedInstructions:Preheat your BBQ or oven to 180*CCut the chciken into large pieces and marinate in a bowl with the rest of the ingredients. Skewer onto the bamboo and rub with oil before placing onto the BBQ to cook.For the tomato chili jamPlace all ingredients in a heavy-based saucepan. Over a medium heat, bring mixture to the boil, stirring frequently. Cook until sugar is dissolved, then reduce heat to a simmer. Cook out for 15 minutes, or until syrupy.Cool until requiredOnce the chicken is cooked place all the skewers onto a platter and drizzle with tomato chili jam.To serve as a main dish, serve alongside some cous cous and yoghurt.See omnystudio.com/listener for privacy information.