(makes 10)
Ingredients
4 chicken thighs
1 clove garlic
½ tsp cayenne pepper
2 tsp thyme
2 tsp sugar
2 tsp salt
1 tsp paprika
1 tsp allspice
1 tsp black pepper
1 tsp pink pepper
¼ tsp nutmeg
¼ tsp cinnamon
pineapple
lime
stock syrup
skewers
Coriander cress (garnish)
Method
Clean the chicken, marinate in the spice mix listed above, chargrill on high heat and then rest on a herb tray.
Peel and dice pineapple, marinate, chargrill on high all over, then roast at 180°c until soft but not falling apart. Reserve half for skewer and then blitz and pass the other half to a puree, check seasoning and put into piping bags.
Peel lime, remove all the pith. Julienne the vegetables and then blanch in water for 1-2 mins. Chill down and then boil in stock syrup, reducing slightly until coated with candied with lime.
Place a cube of the cooked chicken then a piece of pineapple followed by another cube of chicken onto the skewer. Then pipe a touch of the pineapple puree, garnish with the candied lime and coriander cress.
Pocket Rocket is made for anything from garden get-togethers and celebrations (birthdays, christenings – special moments need good food) to office meetings and post work parties.