Chicken tapas
| Recipe By: | Maranda Engelbrecht |
| Serves: | 6 |
| Cooking Time: | 45 minutes |
| Cook's Tips: | Store your five spice mix in an airtight container. |
| Serving Suggestion: | Serve the tapas with the coconut, chilli and mint salsa. |
| Prep Time: | 45 minutes |
Ingredients
- 1 Mediterranean potato, thinly sliced
- 3-4 star anise
- 10 ml fennel seeds, crushed
- 5 ml Rainbow peppercorns, grated
- 5 ml cloves
- 1/2 cinnamon sticks
- 16 free-range chicken thighs
- Extra virgin olive oil
- 6 all spice berries
- 5 ml Maldon salt, to season
- 50g punnet mint, finely chopped
- 1 small chilli, diced and seeded
- 1 cup fresh coconut, shaved
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Cooking Instructions
- To make a five spice mix, swirl all the spices for 5 minutes in a saucepan over low heat. Remove from heat and grind using a pestle and mortar. Strain through sieve.
- To make the five spice chicken skewer, remove the bone from the chicken thighs and slice into strips.
- Rub with five spice mix and string each strip onto a wooden skewer.
- Use a drizzle of oil in a warm saucepan and cook until brown and cooked through. Drizzle with a little honey and light soy sauce while still warm.
- To make the potato crisps skewer with allspice salt, preheat the oven to 200ºC. Place potato slices on a baking tray and brush lightly on both sides with oil. Bake until crisp and remove. Place on a skewer. Use a pestle and mortar and grind the allspice berries until fine. Combine with the salt and sprinkle over crisps.
- To make the coconut, chilli and mint salsa, add fresh coconut, chilli, pips removed and fresh mint in a food processor. Turn the blade a few times until blended coarsely. Serve on the side.
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