Kefir and herb barbecued chicken with Korean carrots
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 6-8
Tangy fragrant carrots are the perfect partner for this zingy marinated chicken.
Ingredients
For the kefir and herb barbecued chicken
- sunflower oil: 1 tbsp sunflower oil
- fresh coriander: 60²µ/2¼´Ç³ú fresh coriander, roughly chopped
- parsley: 60²µ/2¼´Ç³ú fresh flatleaf parsley, roughly chopped
- yoghurt: 250g/9oz kefir or natural yoghurt
- honey: 75g/2½oz clear honey
- 2 tsp piri piri sauce
- chicken thighs: 1kg/2lb 4oz chicken thighs, boneless, skin removed
- sea salt: sea salt flakes and freshly ground pepper
For the Korean carrots
- carrots: 500g/1lb 2oz carrots, peeled and grated or julienned into long strips
- sea salt: 1 tsp fine sea salt
- caster sugar: 1 tbsp caster sugar
- red wine vinegar: 1 tbsp red wine vinegar
- cloves: 2 large garlic cloves, crushed
- sunflower oil: 2 tbsp sunflower oil
- onion: ½ onion, thinly sliced
- fennel seeds: 1 tsp fennel seeds, toasted and ground
- coriander seeds: 1 tsp coriander seeds, toasted and ground
- cayenne pepper: ½-¼ tsp cayenne pepper, or to taste
Method
To make the barbecued chicken, place the oil, coriander, parsley, kefir or yoghurt, honey and piri piri sauce into a food processor and blend until smooth. Season the marinade to taste with salt and pepper and mix well.
Pour the marinade into a large bowl, add the chicken and coat the chicken well, then cover with cling film and place in the fridge for at least 2 hours, preferably overnight.
To make the Korean carrots, mix the carrots with the salt in a ceramic or glass bowl and leave to stand for an hour or so at room temperature. After an hour, add the sugar, vinegar and garlic and mix well.
Heat the sunflower oil in a frying pan, add the onion, ground fennel and coriander seeds and cayenne and cook for about 15 minutes over a low-medium heat, until soft and slightly caramelised. Remove from the heat and cool.
Add the onion to the carrots and mix well. Pour into a sterilised jar and place in the fridge, where they will keep for up to a month.
To cook the chicken, preheat the barbecue, carefully place the chicken pieces on the grill and cook for 10–15 minutes on each side, turning regularly to avoid burning them. The chicken is cooked when the juices run clear. Serve with the carrots on the side.
