Posh Kebabs by Rosie Reynolds
Author:Rosie Reynolds
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2017-04-12T04:00:00+00:00
CHERMOULA MAYO
CHICKEN & ORANGE SALAD
Fennel, orange, and chicken make such a refreshing combination. Together they look and taste so good. Definitely one to serve to your poshest pals.
SERVES 4
TAKES 30 minutes, plus marinating
1 tbsp fennel seeds
1 tsp chilli flakes
2 oranges
1 head of fennel, shaved with a mandoline, fronds reserved
6 skin-on boneless chicken thighs
For the chermoula mayo
handful coriander (cilantro)
handful flat-leaf parsley
½ preserved lemon, rind only
1 garlic clove
1 tsp smoked paprika
1 tsp ground cumin
6 tbsp mayonnaise
salt and freshly ground black pepper
4 flatbreads, to serve
Heat the fennel seeds in a dry frying pan for 1–2 minutes, or until fragrant. Tip them into a pestle and mortar, add the chilli flakes and a good pinch of salt, and grind to a rough powder. Add the zest of the oranges and the juice of half of one orange, and mix well. Put the chicken in a baking dish, pour over the marinade, rub in, then leave to stand for at least 30 minutes.
Meanwhile, make the chermoula mayo. Put the coriander, parsley, preserved lemon rind, and garlic onto a chopping board and run a sharp knife over until everything is finely chopped. Scrape up into a bowl and add the paprika, cumin, mayonnaise, and 1 tablespoon of the liquid from the preserved lemon jar, then season and set aside.
Peel the remaining oranges and finely chop the flesh, then toss with the fennel and set aside.
Heat a barbeque or griddle pan to high. Cook the chicken skin-side down for 5 minutes, then flip over and cook for a further 3 minutes, or until cooked through. Transfer to a chopping board and slice.
Heat the flatbreads, pile on the fennel and orange, chicken, and a dollop of chermoula mayo.
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