Add a bit of spice to dinner tonight with this piri piri chicken recipe. Served with grilled corn and potato salad, it’s sure to become a fave.
Ingredients
- 1 teaspoon sweet paprika
- 3 cloves garlic, halved
- 3 red bird’s-eye chillies
- 1/3 cup oregano leaves
- 1 tablespoon red wine vinegar
- 160ml (2/3 cup) olive oil
- 8 chicken thigh fillets, each cut into 3 strips
- 400g chat potatoes
- 4 cobs corn, husks removed
- 1 large red capsicum
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 2 tablespoons torn flat-leaf parsley
Equipment
- You"ll need 12 x 24cm bamboo skewers soaked in water for 20 minutes.
Method
- Step 1To make chicken marinade, process 1 teaspoon salt, paprika, garlic, chillies, 2 tablespoons oregano, vinegar and 80ml (1/3 cup) oil in a food processor until smooth. Toss with chicken in a large bowl to coat. Refrigerate for 1 hour to marinate.
- Step 2Meanwhile, place potatoes in a pan of cold water, bring to the boil and cook for 15 minutes or until just tender. Drain. Cool, then thinly slice.
- Step 3Heat a chargrill pan or barbecue to medium. Brush corn with 1 tablespoon oil, then cook, turning, for 8 minutes or until lightly charred and tender. Cool. Cut corn kernels from cobs, keeping them together in large chunks.
- Step 4Meanwhile, in the same pan, cook capsicum, turning, for 8 minutes or until skin is blackened. Place in a bowl, cover and leave for 8 minutes, then rub off skin. Carefully cut flesh into thin strips (juices will be hot). Discard seeds.
- Step 5Increase heat to high. Thread 2 pieces of chicken onto each skewer. Cook the skewers, in 2 batches, for 4 minutes each side or until cooked through.
- Step 6Whisk lemon juice, cumin, parsley, remaining 1 tablespoon oregano and 60ml (1/4 cup) oil in a large bowl. Season with salt and pepper. Add potatoes, corn and capsicum, and toss to combine.
- Step 7Serve chicken skewers with salad.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1976 kj
Energy
27g
Fat Total
6g
Saturated Fat
7g
Fibre
33g
Protein
125mg
Cholesterol
104.24mg
Sodium
5g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef
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