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Recipe: a winter chicken dish that will impress your dinner guests


Stay warm this winter with chargrilled chicken.

There’s nothing better than chargrilled chicken, right? Whether it’s chopped up in a salad or eaten with an assortment of sides at a dinner party, slightly-blackened chicken works in just about every setting. As part of their newly launched winter menu, Sydney’s The Botanist has introduced a must-try chicken dish. Inspired by in-season produce and a Mediterranean influence from Kiwi born head chef Sa Va’afusuaga’s travels, this chicken is one for the recipe books. “The chicken dish is a favourite of mine as it’s a great share dish, perfect to share with friends and family, and a comforting winter meal but also light and fresh,” he tells VL. So, whether you’re after an impressive dish or just something to warm your stomach on a wintry night, we’d suggest heading to your local poultry butcher, stat.

Ingredients

Paprika marinaded chicken

  • 60g smoked paprika
  • 25g cayenne pepper
  • 1tbsp oregano leaves
  • 25g brown sugar
  • 150ml canola oil
  • 25g peeled garlic
  • 300g chicken thigh skin on

Paprika dressing

  • 50ml white wine vinegar
  • 50ml lime juice
  • 150ml extra virgin olive oil
  • 15g Hungarian sweet paprika

Grains

  • 150g pearl barley
  • 150g Pacific Gold black rice

Whipped buttermilk

  • 150ml buttermilk
  • 150g fresh cream

Garnish

  • Coriander leaves
  • Breakfast radish

Method

1.Start by making the marinade for the chicken thigh. Crush the garlic into a paste and then add to the other ingredients and mix well. Cover the chicken and leave in the fridge for at least 2 hours. Fill 2 separate pots with 1L of cold water and add a pinch of salt to each. Place the barley in one and the wild rice in the other. Bring to the boil and then simmer until tender. Refresh under running cold water, drain and set to the side.

2. To make the dressing, whisk all of the ingredients together well and check for seasoning.

3. Rinse the coriander to remove any excess dirt. Pick the leaves and set aside to garnish. Thinly slice the radish using a mandolin or a sharp knife.

4. For the buttermilk start by whipping the cream in an electric mixer or by hand until it starts to thicken. Gradually add the buttermilk. Season with salt and white pepper.

5. Once the chicken has finished marinating you can grill it on the BBQ or in a hot pan. Give the chicken a good sprinkling of salt and place it skin side down on the grill on a medium – hot heat.  After the chicken has cooked for 3 – 4 minutes the skin should be browned and crispy, turn it over and cook for a further 3 minutes. Take the chicken off the grill and rest on a paper towel.

6. To plate up, dress the grains with the paprika dressing and a little salt. Spoon into the centre of your chosen dish.  Slice the chicken into 1 inch strips and place on top of the grains. Spoon the whipped buttermilk over and around the chicken. Then place the coriander leaves and radish around and on top of the chicken. Dress the dish with a little more of the paprika dressing, serve and enjoy.



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