These easy-to-make, tasty lit­tle bites will more than im­press as Christ­mas Day starters or to serve with fes­tive drinks.

Australian Women’s Weekly NZ - - CONTENTS -

ul­ti­mate party snacks

Spicy chicken with chilli lime dip­ping sauce

MAKES ABOUT 32 PREP AND COOK TIME 25 MIN­UTES (+ MAR­I­NAT­ING TIME) You will need about 32 tooth­picks

8 chicken thigh fil­lets 2 ta­ble­spoons fish sauce 2 cloves gar­lic, chopped finely 2 fresh small red chill­ies, seeded, chopped finely 1 tea­spoon caster sugar 1 ta­ble­spoon ex­tra vir­gin olive oil chopped fresh co­rian­der leaves and spring onion, for serv­ing lime wedges, for serv­ing


2 ta­ble­spoons lime juice 2 ta­ble­spoons wa­ter 2 tea­spoons sugar 2 tea­spoons fish sauce 1 fresh small red chilli, seeded, chopped finely 2 tea­spoons finely chopped co­rian­der stalks

1 Cut chicken into 4cm pieces. 2 Com­bine the fish sauce, gar­lic, chilli and sugar in a medium bowl. Add chicken; mix well. Cover and re­frig­er­ate for 3 hours or overnight, turn­ing oc­ca­sion­ally.


Com­bine all in­gre­di­ents in a small bowl; stir un­til the sugar is dis­solved. 4 Heat a large fry­ing pan or bar­be­cue flat plate over medium heat. Brush pan with oil; cook chicken, in batches, for 4 min­utes each side or un­til browned and cooked through. 5 In­sert tooth­picks into chicken pieces. Sprin­kle with co­rian­der and spring onion and serve with Chilli Lime Dip­ping Sauce and lime wedges.

Get ready for Christ­mas

Spicy chicken with chilli lime dip­ping sauce

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