After bubbly and crostini we moved in to a rosé from Languedoc, barbecued chicken and vegetable skewers and my favourite potato salad with pears and blue cheese, asparagus and two cold sauces.
The chicken had marinated in the fridge for two days and really soaked up the flavours of chilli, mint and lime from the marinade. The vegetable skewers with peppers, red onion and mushrooms and a basic sweet chilli dressing were lovely too. The asparagus was just steamed, paired with a bit of butter and placed on top of some rocket. There were enough flavours in the potato salad and skewers not to over-complicate things. The dinner party went really and it was lovely to have the girls over. I just love cooking for others! 🙂
Marinated chicken skewers with mint, chilli and lime, serves 6
Adapted from Diana Henry’s recipe in A Change of Appetite: Where Healthy Meets Delicious.
12 skinless chicken thigh fillets
zest from 4 limes, juice from 6
2 red chilli, deseeded and chopped
3 tbsp soy sauce
1/2 tbsp fish sauce
6 garlic cloves, sliced
2 tbsp chopped mint
3 tbsp olive oil
Remove fat and tendons from the chicken and cut into chunks. Place in a dish or bowl and season. Mix the ingredients to the marinade in a bowl and pour it over the chicken, mixing well so all the chicken pieces are coated with the marinade. Cover with cling and refrigerate over night (at least). Soak wooden skewers in water 30 minutes then thread the chickens onto them and barbecue. Serve with more lime juice and chopped mint.