Grilled Chicken Skewers with Almond Romesco
4 garlic cloves, unpeeled
2 dried ancho chiles
1/4 teaspoon crushed red pepper flakes
5 tablespoons sherry vinegar
4 tablespoons extra-virgin olive oil
1 slice coarse-textured country-style white bread
24 almonds, skinned
½ cup chopped tomatoes, fresh or canned
3/4 teaspoon sweet paprika
Salt and freshly ground black pepper
1 1/2 pounds chicken breast, cut into 1-inch chunks
12 bamboo skewers 8 to 9-inches long
Flat-leaf parsley as a garnish
Preheat the oven to 350°f. Place the garlic in a small ramekin with a tablespoon of water, cover with foil and bake about 30 minutes. Remove from the oven and peel the garlic.
Place the dried chiles and crushed red pepper in a saucepan with 1/2 cup water and 3 tablespoons of the vinegar. Bring to a boil over high heat, reduce to low, cover, and simmer slowly for 10 minutes. Turn the heat off and let steep 30 minutes. Strain peppers, discard seeds and liquid, and finely chop them.
Heat 1 tablespoon of the oil in a small skillet and fry the bread until golden. Transfer to a food processor. Add another 1 tablespoon oil to the pan and fry the almonds until golden, 1 to 2 minutes. Add the almonds to the processor with the peppers, garlic, tomato, and paprika. With motor running, gradually pour in the remaining 2 tablespoons olive oil, 2 tablespoons vinegar, and salt and pepper, and puree until smooth. Let sit at room temperature for 1 hour.
Thread the chicken onto the skewers distributing evenly. Preheat an outdoor grill. Brush the chicken lightly with oil. Grill the chicken, 4 inches from the coals, until golden on 1 side, 4 to 5 minutes. Turn the skewers and continue to cook until golden and slightly firm to the touch, 4 to 5 minutes.
To serve, place the skewers on a platter and spoon the sauce on the side. Garnish with whole sprigs of parsley and serve immediately.