Ingredients for chicken
3 cloves garlic minced
2 Tsp yellow prepared mustard
1 Tsp achiote paste
1 limes juice and zest
2 Tsp mild pure chili powder - like New Mexican or Ancho
1 Tsp salt
Enough water to make a smooth paste - roughly 50ml
10 chicken thighs, deboned, skin on
Method for chicken
Take all ingredients apart from the chicken and water and blitz together, once blitzed add the water slowly to make a paste
Rub this paste generously into the thighs and let marinate overnight
Once chicken has marinated get the cast iron skillets nice and hot, this will take at least 8 minutes on the gas hobs, do not start to cook chicken if skillets are not hot enough
Scorch each thigh on both sides, (skin side first) so grill marks and flavour are imparted onto the chicken
Once scorched lay into try and finish in oven until core temp is 75°c or over
To serve the chicken it will need to be roughly sliced n shredded, all this takes is to roughly slice each thigh into 6-8 slices
Courgette corn bread
Ingredients
180g plain flour
240g cornmeal or polenta
3tsp baking powder
3/4 teaspoon baking soda
1 tsp salt
1 eggs
375g melted butter
3tbsp oil
80g sugar
360g yogurt
1 medium grated courgettes (juice squeezed out)
1 grated carrots
200g corn
160g grated cheese
Method
In bowl, whisk the dry ingredients together
In another bowl, whisk the sugar, egg, yogurt, butter and oil until well blended
Add in the dry ingredients, all veggies and cheese and then use a spoon fold everything together until the batter is blended well
Spoon the batter into mini loaf tins and bake for around 20-25 minutes until a skewer poked into centre comes out clean
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