Barbecue Chicken with Romesco
Serves 6, Prep and Cook 35 mins
6 chicken breast fillets (1.5kg) 2 tblsps olive oil 1 tblsp Italian dried herbs 2 cloves garlic, crushed 1 tsp finely grated lemon rind Fresh micro parsley,
ROMESCO ²⁄³ cup blanched almonds (110g),
toasted 260g jar Sandhurst Char Grilled
Capsicum in oil, undrained ½ cup semi-dried tomatoes in oil,
drained 1 tsp paprika 1 long red chilli, coarsely
chopped 1 tblsp red wine vinegar 1 tblsp lemon juice
1 To make romesco, blend almonds in a blender until coarsely chopped. Add remaining ingredients. Blend until smooth. Season with salt and pepper. Transfer to a jug. Refrigerate, covered. 2 Place chicken, oil, dried herbs, garlic and rind in a large bowl. Season with salt and pepper. Toss well to coat.
3 Heat an oiled, large barbecue grill plate over a medium heat. Add chicken. Cook, for about 3 minutes on each side, or until browned. Reduce heat to low. Close lid. Cook, for a further 10 minutes, or until cooked through. Remove. Thickly slice. 4 Place chicken on a platter. Serve with romesco. Garnish with micro parsley.