Kefir and herb barbecued chicken with Korean carrots

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 6-8


By Olia Hercules
From Saturday Kitchen

For the kefir and herb barbecued chicken

  • 1 tbsp sunflower oil
  • 60g/2¼oz fresh coriander, roughly chopped
  • 60g/2¼oz fresh flatleaf parsley, roughly chopped
  • 250g/9oz kefir or natural yoghurt
  • 75g/2½oz clear honey
  • 2 tsp piri piri sauce
  • 1kg/2lb 4oz chicken thighs, boneless, skin removed
  • sea salt flakes and freshly ground pepper

For the Korean carrots

  • 500g/1lb 2oz carrots, peeled and grated or julienned into long strips
  • 1 tsp fine sea salt
  • 1 tbsp caster sugar
  • 1 tbsp red wine vinegar
  • 2 large garlic cloves, crushed
  • 2 tbsp sunflower oil
  • ½ onion, thinly sliced
  • 1 tsp fennel seeds, toasted and ground
  • 1 tsp coriander seeds, toasted and ground
  • ½-¼ tsp cayenne pepper, or to taste
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