Recipe of the Day: Chilli chicken skewers

Ingredients (serves 4)
- 750g Lilydale chicken breast fillets, chopped
- 2/3 cup chilli jam (see note)
- 600g chat potatoes
- olive oil cooking spray
- 1 avocado, peeled, diced
- baby spinach and lemon wedges, to serve


Thread chicken onto skewers. Place in a ceramic dish. Combine chilli jam and 1 tablespoon warm water. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits.

Cook potatoes in a saucepan of boiling water for 10 minutes or until just soft. Drain. Set aside for 10 minutes to cool. Place in a single layer on a large baking tray. Using the palm of your hand, flatten potatoes slightly. Spray both sides with oil.

Preheat barbecue plate on medium-high heat and grill on medium heat. Barbecue potatoes on barbecue plate for 5 minutes each side or until golden and crisp. Grill skewers for 3 minutes each side or until just cooked through.

Arrange avocado and spinach on plates. Top with skewers. Serve with crisp potatoes and lemon wedges.

You will need 12 pre-soaked skewers

Chilli jam: This hot, spicy Thai paste is traditionally used as a marinade or to flavour stir-fries and Thai salads. You can also dollop it into casseroles and soups or combine it with mayonnaise to go on chicken sandwiches.

Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.

Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers – the square or twisted types will hold food better than round ones.


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