Make the most of SPRING EATS
New Idea|September 02, 2024
RELAX AND ENJOY SOME DOWNTIME WITH THESE WEEKEND FAVOURITES!
Karen Buckley
Make the most of SPRING EATS

Barbecued Chicken and Broccolini with Olive Dressing

SERVES 4

PREP & COOK 30 MINS

  • 800g chicken thigh fillets, trimmed

  • 2 tblsps olive oil

  • 1 tblsp Portuguese Chicken Spice Blend

  • 2 bunches broccolini, trimmed

  • 2 green spring onions, chopped

  • 1/2 cup chopped fresh parsley leaves

OLIVE DRESSING

  • 1/3 cup red wine vinegar

  • 1/4 cup extra virgin olive oil

  • 1 tblsp Dijon mustard

  • 2 tsps honey

  • 2/3 cup pitted Sicilian olives, drained, chopped

1 To make dressing, place vinegar, oil, mustard and honey in a jug. Season with salt and pepper.

Whisk to combine. Stir in olives. Set aside.

2 Place chicken, half the oil and half the spice blend in a large bowl. Toss to coat.

3 Place broccolini on a tray. Drizzle over remaining oil and sprinkle over remaining spice blend. Toss well.

4 Heat a large, barbecue grill plate over a medium heat. Add chicken. Cook for about 5 minutes on each side, or until cooked through.

5 Meanwhile, add broccolini to same grill plate. Cook, turning for about 3 minutes, or until just tender.

6 Serve chicken and broccolini with dressing. Scatter over combined onions and parsley.

TIP

Chicken thigh fillets can be replaced with tenderloins.

Panzanella Salmon Salad

Denne historien er fra September 02, 2024-utgaven av New Idea.

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Denne historien er fra September 02, 2024-utgaven av New Idea.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.