Marinated Chicken with Minty Fresh Potato Salad
SERVES 4
INGREDIENTS:
8 chicken thighs, de-boned, skinned and diced
Vegetable oil (100ml)
Lea & Perrins Worcestershire Sauce (120ml)
Soy sauce (100ml)
Red wine vinegar (100ml)
1 tsp of Dijon mustard
2 tbsp of Tomato Ketchup
2 tbsp brown sugar
New potatoes (500g)
Frozen peas (100g)
Mayonnaise (100ml)
1 shallot, finely diced
1 lemon
2 tbsp of extra virgin olive oil
A handful of fresh mint, torn up
A handful of fresh parsley, chopped
METHOD:
1. Pour the vegetable oil, Worcestershire sauce, soy sauce and red wine vinegar into a large bowl.
2. Add the mustard, ketchup and brown sugar.
3. Place the chicken thigh pieces into the bowl and submerge in the marinade.
4. Cover and leave in the fridge for a few hours, overnight is brilliant.
5. Preheat an oven to 200°C.
6. Peel and quarter the potatoes.
7. Boil a pan of water, season with salt and add the potatoes.
8. Cook the potatoes for 15 minutes, or until easy to pierce with a knife, then drain and cool a little.
9. Take the chicken out of the marinade and thread onto soaked wooden skewers.
10. Lay on a grill tray and cook under a medium heat for approximately 10 minutes, turning occasionally.
11. Pour the marinade into a frying pan over a high heat whilst the chicken cooks. Bubble until it becomes a loose syrup.
12. Boil another small pan of salted water and cook the peas for 2 minutes, until bright green and floating.
13. Drain the peas and refresh in cold water.
14. Chuck the mayonnaise, diced shallot, lemon zest, olive oil, mint and parsley into a large bowl and mix.
15. Add in the warm cooked potatoes and peas then toss everything together.
16. Arrange the cooked chicken skewers on a board drizzled with the reduced marinade and serve with the potato salad on the side.