Title: Chicken kabobs with spicy mango sauce
 Categories: Poultry, Sauces
      Yield: 24 Kabobs
 
      2 tb Tamari or dark soy sauce
      1 tb Worcestershire sauce
      1 tb Molasses
      1 tb Cooking oil
      2 ts Lime juice
      2 ts Grated fresh ginger
      4 ts Sugar
    1/4 ts Dried red-pepper flakes
    1/8 ts Salt
      1 lb Boneless, skinless chicken
           Breasts, cut in 1/4" cubes
      1    Mango, peeled and chopped
      1 cl Garlic, minced
    1/2 ts Minced Jalapeno pepper
      3 tb Rice-wine vinegar or cider
           Vinegar
 
  1.  In a medium glass or stainless-steel bowl, combine the ysmsri,
  Worcestershire sauce, molasses, oil, lime juice, ginger, 1 teaspoon
  of the sugar, the red-pepper flakes and salt. Add the chicken and
  toss to coat. Cover and marinate in the refrigerator for at least an
  hour.
  
  2.  In a shallow dish, soak 24 six-inch wooden skewers in water for at
  least 30 minutes.
  
  3.  Make the dipping sauce.  In a medium stainless-steel sauce pan,
  combine the mango, garlic, jalapeno, the remaining 3 teaspoons of
  sugar and the vinegar and bring to a simmer over moderately low heat.
  Cook, stirring occasionally, until the mango is soft, about 15
  minutes. Transfer to a food processor or blender and pulse or blend
  briefly to a coarse puree. Let cool.
  
  4.  Heat the broiler.  Drain the chicken and thread 2 pieces onto each
  skewer  Put the skewers on a baking sheet and broil, turning once,
  until golden brown on both sides, about 5 minutes in all. Serve with
  the dipping sauce.
  
  (Note:  There is a trick to removing the flesh from a mango. Stand the
  unpeeled mango on end and, using a sharp knife, slice down through
  the skin and flesh, as close as possible to the pit, to remove the
  flesh in one piece.  Repeat on the other side.  With the two pieces
  skin-side down, score the flesh into cubes, taking care not to cut
  through the skin. Turn the skin "inside out" and slice off the cubes
  of fruit.)