LIGHTLY SMOKED CHICKEN BREASTS WITH PUMP­KIN SEED SAUCE

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins Cook­ing time 15 mins Serves 4

1/2 cup pump­kin seeds

2 Tbsp sesame seeds

1/4 cup peanuts

4 cloves gar­lic

1 long green chilli, seeded

1/2 cup ex­tra vir­gin olive oil Finely-grated zest and

juice of 3 lemons

1 bunch pars­ley leaves,

finely chopped

Sea-salt flakes and fresh­ly­ground black pep­per

4 chicken breast fil­lets, but­ter­flied 1 cup dried gum leaves Bar­be­cued mush­rooms, bar­be­cued

greens and lemon wedges, to serve

STEP 1 Com­bine seeds and peanuts in a small fry­ing pan set over medium heat. Cook, shak­ing, for 1-2 min­utes un­til lightly black­ened. Trans­fer to a mor­tar with gar­lic and chilli, then pound un­til smooth. Mix in half of the oil, the juice and pars­ley, then sea­son gen­er­ously with salt and pep­per. STEP 2 Sea­son chicken breast fil­lets with salt, pep­per and lemon zest, then driz­zle with re­main­ing oil. Cook on a hot bar­be­cue for 8 min­utes, turn­ing sev­eral times, un­til firm to touch. Set aside to rest. Mean­while, place gum leaves in your smoker (in­struc­tions be­low), light and blow smoke on rest­ing chicken. Serve with mush­rooms, greens, pump­kin seed sauce and lemon.

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