Add some spice to bar­be­cue meals

Marlborough Express - The Saturday Express, Marlborough - - WHAT’S ON -

Bring some ex­tra flavour to your sum­mer feasts.


Ready-in: 50 (medium) Prep: 15 Cook: 35 Serves: 5

Peri Peri Chicken

1.2kg butterflied chicken 25g peri peri blend (see recipe be­low)

As­para­gus Pasta Salad

250g bunch as­para­gus 1 cap­sicum

red cab­bage 350g orzo pasta 100g herb aioli (store-bought) 2 tea­spoons mild sweet chilli sauce 2 tea­spoons whole­grain mus­tard 2 tea­spoons vine­gar (like white wine, red wine)

Peri peri blend

2 tea­spoons smoked pa­prika 1 tea­spoon sweet pa­prika 1 tea­spoon sea salt 1 tea­spoon oregano 1 tea­spoon onion pow­der 1 tea­spoon gar­lic pow­der tea­spoon cin­na­mon tea­spoon cumin tea­spoon chilli pow­der tea­spoon lemon pep­per tea­spoon gin­ger tea­spoon car­damom tea­spoon all­spice

Pre­heat bar­be­cue hot plate and grill to medium.

Pat chicken dry and rub all over with peri peri blend and a driz­zle of oil. Sea­son and set aside to mar­i­nate. Once mar­i­nated, brush bar­be­cue grill with an oiled paper towel. Place peri peri chicken on grill, skin-side down, for about 8 min­utes, un­til browned. Turn chicken and cook for a fur­ther 25-30 min­utes, turn­ing ev­ery 8-10 min­utes, or un­til chicken is cooked. If the skin is darken­ing too quickly, re­duce tem­per­a­ture. Set aside, cov­ered, to rest.

While chicken is grilling, bring a medium pot of wa­ter to the boil. Cook pasta for about 12 min­utes (or as per packet in­struc­tions), un­til ten­der. Drain well, then add to a large bowl and driz­zle with oil to pre­vent stick­ing.

While pasta cooks, finely shred cab­bage un­til you have 4 cups worth and add to the bowl the drained pasta will be added to. Trim woody ends from as­para­gus. If your as­para­gus is more than 0.5cm thick, cut in half length­ways, other­wise leave whole. Slice cap­sicum 1cm. Set both aside to bar­be­cue.

While chicken is rest­ing, driz­zle as­para­gus and cap­sicum with oil and sea­son. Cook on bar­be­cue hot plate for about 3 min­utes, turn­ing fre­quently, un­til ten­der. Set aside.

Add herb aioli, sweet chilli sauce, mus­tard, and vine­gar to bowl with pasta and cab­bage and toss to com­bine. Sea­son to taste. Trans­fer to a plat­ter or large plate (if de­sired) and top with grilled as­para­gus and cap­sicum. Slice chicken. To serve, di­vide as­para­gus and pasta salad be­tween plates and top with peri peri chicken.

If you can­not use the bar­be­cue on the night, roast chicken in the oven for about 30 min­utes, or un­til cooked through. Pasta salad can be made ahead of time, sim­ply store, cov­ered, in the fridge and add as­para­gus and cap­sicum on the night.

Recipe tip:

‘‘Look good? You’ll love our MyBBQ Bag! my­food­

Peri Peri butterflied chicken with as­para­gus and pasta salad.

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