CHICKEN, PANCETTA AND CAPSICUM SKEWERS WITH ROMESCO SAUCE
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
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.
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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