Home
Recipes
Wheat free

Matcha panna cotta

Asian recipes

Matcha panna cotta

15 minutes, plus 1 hour's setting time

Yuzu kosho (Japanese 'salsa')

Asian recipes

Yuzu kosho (Japanese ‘salsa’)

Chargrilled steak and green beans

Beef recipes

Chargrilled steak and green beans

15 minutes

Braised cabbage with apple and duck

Apple recipes

Braised cabbage with apple and duck

25 minutes

Togarishi (five spice)

Asian recipes

Togarishi (five spice)

15 minutes

Calamari-and-asparagus salad

Calamari

Calamari-and-asparagus salad

4 minutes

BBQ fish with pineapple slaw

Fish recipes

BBQ fish with pineapple slaw

8 minutes

Ziploc bag no-churn ice cream

Ice cream

Ziploc bag no-churn ice cream

Lemon-caper aïoli

Dip recipes

Lemon-caper aïoli

Mussels

Prawns and

Mussels

10 minutes

Grilled octopus

Seafood recipes

Grilled octopus

1 hour 15 minutes

Chicken espetada with peri-peri

Braai recipes

Chicken espetada with peri-peri

20 minutes

Load more

Chicken espetada with peri-peri

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's marinating time

Cooking Time 20 minutes

Ingredients

8 skin-on free-range chicken breasts

For the peri-peri marinade:

4 cloves garlic, crushed
1 cup red wine vinegar
¼ cup maple syrup
3 red chillies, finely chopped
2 t smoked paprika
1 t cayenne pepper
2 lemons, juiced
1 T tomato paste
¼ cup sunflower oil
1 t dried smoked chilli flakes
Salt, to taste

Method

1. To make the marinade for the chicken espetada, heat a pan and simmer the ingredients for 10 minutes, then cool.

2. Cut the chicken breasts in half, then marinate for at least 1 hour or overnight.

3. Thread the chicken onto kebab skewers. Braai until cooked to your liking, brushing the kebabs with the marinade. Serve with the pickled watermelon rind.

Cook's note: We braai a few of these extra-big kebabs to share, and remove the tender chicken pieces from the skewers at the table to eat with the pickled watermelon rind.

Discover more recipes with chicken here.