The_Australian_Women_Weekly_Food_Issue_24_2017

Alfresco Mains

AWW FOOD • ISSUE TWENTY FOUR 35

BARBECUED

CHERMOULA CHICKEN

WITH PEA PUREE

PREP + COOK TIME 35 MINUTES SERVES 4

2 cloves garlic

2 shallots

1 fresh small red thai chilli

1 sprig fresh coriander,

stem and root attached

2 teaspoons ground cumin

1 teaspoon smoked paprika

1½ tablespoons extra virgin olive oil

8 x 125g chicken thigh fillets

100g snow pea tendrils

PEA PUREE

500g frozen baby peas, thawed

25gbutter

¾ cup (180g) sour cream

1 Blend garlic, shallots, chilli,

coriander, cumin, paprika and

half the oil until almost smooth.

Transfer mixture to a large bowl;

add the chicken, rub mixture all

over chicken. Season.

2 Cook chicken on a heated, oiled

grill plate (or grill or barbecue),

for 4 minutes each side or until

cooked through.

3 Meanwhile, makepea puree.

4 Serve chicken with pea puree and

snow pea tendrils; drizzle with

remaining oil, sprinkle with pepper.

PEA PUREE

Stir peas and butter in a medium

saucepan over medium heat for

5 minutes or until peas are tender and

butter is melted. Blend or process pea

mixture with sour cream until smooth.

SATAY CHICKEN SKEWERS

PREP + COOK TIME 20 MINUTES SERVES 4

12 chicken tenderloins (900g)

1 teaspoon mild curry powder

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon ground cumin

¼ teaspoon ground chilli

2 tablespoons peanut oil

12 metal skewers

1 large brown onion (200g), grated

2 teaspoons finely grated fresh ginger

1 cup (250ml) coconut cream

¾ cup (210g) crunchy peanut butter

2 tablespoons sweet chilli sauce

2 tablespoons light soy sauce

¼ cup (35g) crushed roasted peanuts

450g packet microwave white rice

1 telegraph cucumber

fresh coriander leaves, finely chopped

red chilli and lime wedges, to serve

1 Combine the chicken, spices and

halftheoilinalargebowl;season

to taste. Thread chicken onto skewers.

Cook the skewers, on a heated, oiled

grill plate (or grill or barbecue) over

medium−high heat for 3 minutes each

side or until cooked through.

2 Meanwhile, heat remaining oil

in a small saucepan; cook onion and

ginger, stirring, for 1 minute or until

onion softens. Add coconut cream,

peanut butter, sauces and peanuts;

simmer, stirring, for 1 minute.

3 Microwave rice according to

packet directions until heated.

4 Using a vegetable peeler, peel

cucumber into long, thin ribbons.

5 Serve skewers with rice, peanut

sauce and cucumber. Top with

coriander and chilli. Serve with

lime wedges.

TOP TIP

If you use bamboo

skewers, soak them in

water for 30 minutes

before use to prevent

them scorching

during cooking.

SATAY CHICKEN

SKEWERS