CHICKEN, PANCETTA AND CAPSICUM SKEWERS WITH ROMESCO SAUCE


20 MINUTES

PREPARATION TIME

15 MINUTES

COOKING TIME

6 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 4 chicken thigh fillets, diced
  • 12 sage leaves, finely sliced
  • 200g flat pancetta, finely sliced
  • 4 red capsicums, diced
  • 1 cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • ½ cup hazelnuts, toasted and skinned
  • ½ cup roasted red capsicums
  • 2 slices day-old sourdough, crusts removed
  • 4 cloves garlic
  • 2 tsp smoked paprika
  • 2 tsp red wine vinegar
  • ½ bunch mint leaves, finely sliced
  • couscous, coriander and lemon wedges, to serve


METHOD

  1. Scatter the chicken pieces with sage, then wrap each with a piece of pancetta. Thread onto skewers, alternating with pieces of capsicum, then drizzle with 2 Tbsp extra virgin olive oil. Season with salt and pepper, then cook on a hot ribbed griddle for 10 minutes, turning several times, until firm to touch.
  2. Combine the hazelnuts, capsicums, sourdough, garlic, paprika and vinegar with the remaining olive oil in a food processor, then purée until smooth. Fold in the mint and season with salt and pepper. Serve with the skewers, couscous, coriander and lemon wedges.




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