½ garlic clove
1 long red chili, seeded & roughly chopped
1 fresh coriander sprig
1 teaspoon cumin
½ teaspoon smoked paprika
½ tablespoon olive oil
4 chicken thigh fillets, skin off & trimmed of excess fat
50g snow pea tendrils
Pepper & salt
Pre-heat barbecue or grill to medium heat. Process garlic, shallot, chilli, coriander, cumin, paprika & olive oil in a food processor or mortar & pestle until almost smooth. Poor into a large bowl, add chicken & rub the puree all over the chicken. Season with pepper & salt. Oil the BBQ or grill plate & cook chicken until browned on both sides & cooked through. Serve the chicken with pea tendrils & a fresh Green Salad from the Soups, Salads & Sides folder in the YGT Recipe Library.
ON THE TABLE IN: 20 minutes
NUMBER OF SERVINGS: 4
CALORIES PER SERVING: 300 approx including Green Salad & Green Tahini.
Great on the barbecue! Serve with a Green Salad for the Soups, Salads & Sides folder & Green Tahini from the Dips & Condiments folder in the YGT recipe library.