8 chicken thighs, skin on, boneless
70g (about 6) spring onions, chopped
2 tbsp brown sugar
1/2 scotch bonnet pepper, deseeded, finely chopped
3 cloves garlic, roughly chopped
1 tbsp fresh thyme leaves
2 tpsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
2 tsp sesame oil
2 tsp salt
1 tsp ground black pepper
1 lemon, zest only
Crisp Coconut Slaw
1 cup finely slices w white cabbage
1/2 cup grated carrot
1/2 cup finely sliced red cabbage
1/2 red onion, finely sliced
1 bunch corinader, chopped
1 bunch mint, chopped
1/4 cup shredded coconut
1 tbsp Greek yoghurt
2 tpsp coconut cream
1tsp lemon juice
1 tsp hut mustard
salt and pepper
pinch brown sugar
chopped nuts, to garnish
extra chopped fresh herbs, to garnish
Crispy Hax Crumbs
2 slices bread
1 small knob Hax butter*
drizzle olive oil
zest 1 lemon
handful fresh herbs, chopped
salt and freshly ground black pepper
Ingredients provided by:
Place thighs in a glad bag with 4 tablespoons of marinade and massage well into the meat. Seal the bag and pop in the fridge for at least 1 hour.
Preheat BBQ to 180–200°C. Lay each thigh skin-side down on the hot grill and cook for about 7 minutes. You will know when to turn the thighs as they will lift easily. Turn and cook for a further 7 minutes. Remove from heat and allow to rest.
Pop all ingredients except lemon zest in a food processor and blitz to a coarse paste. Stir in lemon zest.
Crisp Coconut Slaw
To make the dressing, whisk together yoghurt, coconut cream, lemon juice and mustard. Taste and season with sugar, salt and pepper. Set aside to chill or until ready to dress slaw.
In a large bowl add all salad ingredients and mix to combine. Toss dressing through salad and mix well. Pop onto a large serving dish, garnish with extra herbs and a sprinkling of chopped nuts.
Crisp Hax Crumbs
Blitz or rip bread into crumbs. Heat butter and oil in a non-stick frying pan. When bubbling, sprinkle in the breadcrumbs and toss through the fragrant oil until golden and almost crispy. Remove from heat then add zest and herbs and mix gently. Pop aside until ready to serve.
*Mix together and use when cooking: combine 200g butter + 2 crushed cloves garlic + 1 tbsp dried or handful freshly chopped herbs + 1 tsp chilli flakes (optional).
Wine Match: te Pa Oke Sauvignon Blanc 2017