Place the olive oil, lime juice, herbs and garlic in a blender and make into a fairly smooth paste. Now place this in a bowl and set aside a moment.
Mince the scotch bonnets, scallions and celery and add them to the herb paste. Stir in the paprika, cloves, mace, salt and pepper. Reserve until needed. Slice the chicken into strips and pound them between some film wrap to flatten them for the satay shape. Thread the chicken onto pre-soaked wooden skewers and place them on a platter. Cover the chicken with the Bajan spice paste, turning them once. Refrigerate until ready to grill them.
For the salsa: In a small saucepan, reduce the orange juice over medium-high heat to about 2 tablespoons. Remove from the heat and allow to cool slightly. Place the remaining ingredients in a mixing bowl and combine with the juice. Set aside.
For the rhum and pepper paint: Toast the black peppercorns and the cloves together in a dry skillet over moderately high heat until you see puffs of smoke. (About one minute.) Now grind them together in an electric spice grinder. Transfer them to a heavy saucepan. Add the remaining ingredients and heat all together on medium heat. The mixture will begin to foam as it reduces. When it has reduced by approximately half, about 25-35 minutes, strain it through a fine-meshed strainer into a bowl. Reserve warm until needed. Yield: 3/4 cup
To cook and serve the dish: Heat a grill or grill pan until quite hot. Lightly oil it with peanut oil. Now lift the skewers out of the Bajan spice paste allowing any excess to fall off. Grill the chicken until just done.
Serve the skewers mounded up against the fruit salsa on a large festive platter. Drizzle the Rhum and Pepper Paint all around the dish and serve. Rippled edible flowers look very nice on this.
Recipe courtesy of Gourmet Magazine