Bar­be­cue Chicken with Romesco

Serves 6, Prep and Cook 35 mins

New Idea - - New Food Ideas -

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,

to gar­nish

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.

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