NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

These fin­ger-lick­ing good, but­ter milk mar­i­nated, oven-baked nibbles are coated with corn chips. The ac­com­pa­ny­ing may­on­naise is also de­li­cious in tacos with the pork belly (page 128).

1.5kg chicken nibbles

600g but­ter­milk

3 cloves gar­lic, crushed

1 ta­ble­spoon dried co­rian­der 1 ta­ble­spoon dried oregano 1 tea­spoon dried thyme

1 tea­spoon hot smoked pa­prika ½ tea­spoon flaky sea salt

200g corn chips (plain or flavoured),


Cook­ing oil spray

Lime wedges for serv­ing

Chipotle may­on­naise:

2 egg yolks

2 cloves gar­lic, crushed 1 ta­ble­spoon lime juice 3 ta­ble­spoons chipotle pep­pers

in adobo sauce*

½ cup veg­etable oil

½ tea­spoon liq­uid honey

Place nibbles in a large bowl with but­ter­milk, gar­lic, dried herbs, smoked pa­prika and sea salt. Mix to coat chicken. Cover and re­frig­er­ate for at least 2 hours.

Heat oven to 200°C. Line an oven tray with bak­ing pa­per.

Work­ing in batches, coat chicken in the crushed chips. Place on pre­pared bak­ing tray, spray with oil and bake 40 min­utes or un­til cooked through, turn­ing once dur­ing cook­ing. Serve im­me­di­ately with Chipotle May­on­naise and wedges of lime.

May­on­naise: Place egg yolks, gar­lic, lime juice and chipotle chill­ies in a food pro­ces­sor and mix to com­bine. With the mo­tor run­ning, slowly add oil. Add honey and sea­son to taste, adding a lit­tle more lime juice or chilli if de­sired.

Serves 6-8 as part of a shared meal * Chipotle in adobo are dried, smoked jalapenos in a tangy, sweet-sour red sauce. The La Morena brand is avail­able in many su­per­mar­kets. Left­overs from the tin will keep for weeks in the fridge or can be frozen. Use them in any dish that would ben­e­fit from some deeply flavoured smok­i­ness.

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