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25 minutes

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Chicken espetada with peri-peri

20 minutes

Chicken espetada with peri-peri

Name: Quick-and-easy pork-and-Tenderstem broccoli stir-fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: garlic cloves, sliced 2,red chillies, chopped 2,ginger, peeled and grated 1 x 5 cm piece,canola oil 2T,Tenderstem broccoli 400g,pork fillet, sliced 400g,olive oil 2T,soya sauce 3⁄4 cup,dark brown sugar or honey 60g,Black pepper, to taste ,Roast peanuts, for serving ,Sticky rice, for serving

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's marinating time

Cooking Time 20 minutes

Ingredients

8 skin-on free-range chicken breasts

For the peri-peri marinade:

4 cloves garlic, crushed
1 cup red wine vinegar
¼ cup maple syrup
3 red chillies, finely chopped
2 t smoked paprika
1 t cayenne pepper
2 lemons, juiced
1 T tomato paste
¼ cup sunflower oil
1 t dried smoked chilli flakes
Salt, to taste

Method

To make the marinade for the chicken espetada, heat a pan and simmer the ingredients for 10 minutes, then cool.

Cut the chicken breasts in half, then marinate for at least 1 hour or overnight.

Thread the chicken onto kebab skewers. Braai until cooked to your liking, brushing the kebabs with the marinade. Serve with the pickled watermelon rind.

Cook's note: We braai a few of these extra-big kebabs to share, and remove the tender chicken pieces from the skewers at the table to eat with the pickled watermelon rind.

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Chicken espetada with peri-peri

Chicken espetada with peri-peri

Ingredients

Method