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Friday, 29 June 2007

Grilled Portuguese Chicken with roasted kumaras and mediteranean rocket and mesclun salad with parmigiano, pear and red vine vinegar dressing

Woah...that was quite a mouthful to read out. But just wanted to share it out with everyone is interested to give this easy and yummy dish a go. I remember making a similar dish sometime ago with chicken breast. Somehow, I became more and more less fond of chicken breasts and decided to use the chicken thigh instead. If you're afraid of the extra fats, do trim off some skin, or just leave it on for the cooking process and remove skin when it's done. The skin is to protect the moisture and tenderness of the meat.

Recipe (serves 2):

2 Chicken thighs
Masterfood peri-peri sprinkle
2 tablespoon fresh lemon juice
small piece of ginger, chopped
2 bulbs of garlic , chopped
ground black pepper
sesame oil
granulated sugar
extra virgin olive oil

3-4 pcs baby gold kumaras/sweet potatoes, halved


a handful of Wild Mediteranean Rocket and Mesclun
1/2 cup thinly sliced parmigiano cheese
5-6 thin slices of packham pears
3 tablespoons of italian red wine vinegar
extra virgin olive oil

Marinate the chicken with all the ingredients. Squeeze lemon to give the meat a little zest. Keep refrigerated for about 2 hours or longer before cooking.

Reheart oven at 180C for 10 mins. Line a nonstick pan with drizzles of olive oil and lay the chicken with skin facing upwards. Toss in kumaras. Grill at 200c for 40 mins. Take out and turn chicken around and brush kumaras with chicken fats and grills for another 20 mins.

As for the salad, combine all the ingredients and serve with the chicken and kumaras.
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