More recipe ideas via www.thecollectivedairy. com/kitchen
MOROCCAN CHARRED CHICKEN SKEWERS WITH HERB L ABNEH This recipe combines the flavours of North Africa with Kiwi dairy (from The Collective) to create a match made on the barbecue.
INGREDIENTS
Chicken skewers: • 500g chicken thigh, diced • 2 tsp Moroccan seasoning/Ras el Hanout • 1/2 tsp turmeric powder • 1/2 tsp smoked paprika • Extra virgin olive oil • 1 tbsp runny honey • 1 lemon • 2 pita breads, toasted • Fresh pomegranate, mint and rocket to serve
Labneh: • 400g tub The Collective Straight Up Unsweetened Yoghurt • 1 clove garlic, minced • 1/2 tsp dried oregano • 1/2 tsp dried thyme • Pinch of chilli flakes • 1/2 tsp salt
Cover and marinate in the fridge for a minimum of 30 minutes.
To make the labneh, combine the yoghurt, garlic, oregano, thyme, chilli and salt in a bowl. Stir well to combine. Set a sieve over a large bowl. Within the sieve, lay a piece of cheesecloth or new, clean kitchen cloths. Pour the yoghurt mixture into the middle of the cloth, then bring the cloth edges to the centre and secure with a peg or clip.
Thread the chicken pieces onto eight metal or soaked wooden skewers. Bring a barbecue or frying pan to a medium high heat, then cook for 5-7 minutes on each side or until light charred and cooked through. Cut the zested lemon in half, and place flesh down onto the barbecue to caramelise.
Place in the fridge and leave to drain for at least 24 hours, and a maximum of 48 hours. After this time, carefully remove the mixture from the cloth and place into a container and keep refrigerated.
To serve, spread the labneh down the side of a large plate, board or platter. Lay the chicken skewers alongside the labneh, with fresh rocket beneath. Garnish the labneh with olive oil, pomegranate, chopped mint and pepper. Serve with the caramelised lemon and toasted pita bread immediately.
To make the chicken skewers, marinade the chicken by combining the diced thigh, Moroccan seasoning, turmeric, paprika, a drizzle of olive oil, honey and zest of one lemon. Season with salt and pepper, then stir to coat.
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