This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
Summer is here so why not try this beautiful Asian wasabi, Chinese five spice chicken thigh skewers, with mixed grains, roasted veg, king mushrooms and a dash of lime. SIMPLY DELICIOUS! Serves 2
The rub for the chicken
1/2 teaspoon of wasabi powder
1/2 teaspoon of chinese five spice
1 /2 teaspoon of dried coriander
1 /2 teaspoon of chilli powder
1/2 teaspoon of garlic powder
Juice of 1 lime
Mix all ingredients together in a large bowl.
For the chicken thighs
600g chicken thighs off the bone.
Cut the chicken into thumb size chunks, and mix the rub well into the chicken and refrigerate overnight or for at least two hours prior to cooking.
Kebabs
1 red pepper (cut into chunks)
1 green pepper (cut into chunks)
2 red onions (cut into chunks)
1 bulb of garlic (peeled and keeping cloves whole)
Soak the skewers in warm water. This will help prevent them from burning. Place red onion, chicken, green pepper, garlic, chicken and repeat. This will give you four good sized kebabs if you have any left over even better! Spoil yourself make another.
The grains
500g of cooked mixed grains (available in all good supermarkets)
The veggies
300g King oyster mushrooms (sliced)
6 large spring onions (cut in half length ways)
200g mini sweet peppers (cut in half length ways)
1 lime cut in half
220g tender stem broccoli (trimmed)
The method
Pre heat the oven to 180.
Gather a griddle pan and place on to a high heat.
Gently place the chicken on the pan, allow to cook for 5 minutes on one side, flip over and repeat.
Place into an oven proof dish and place in the oven.
Keep the pan on the stove and add broccoli and cook for 3-4 minutes, then place in the oven along with the chicken.
Add the rest of the veg and cook for 3 minutes and place with the rest of the ingredients and cook for 10 minutes.
In two separate pans cook the mushrooms and grains in a little olive oil with salt and pepper for 2-3 minutes on a high heat.
The magic
Your food will be ready to serve. Gather a large platter and sprinkle some of the grains over the board, arrange the rest of the veg around the platter and be careful as the dish will be hot. Place the chicken in the middle and garnish with picked coriander or parsley. Serve with your preference of a dip and enjoy!
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com