There are a few food related things that Jenny and I love:
1. Avocados (seriously delish... a nice exotic mixture of something between a fruit and a vegetable.
2. Pita bread (all the advantages of bread but super tasty and convenient for stuffing with food)
3. BBQ chicken (definitely one of the best things to do with chickens in general)
So you can imagine how excited we were when we opened Jamie's new cookbook and discovered a recipe with all three of our favourite things. To be honest I felt a bit annoyed bc its a super simple recipe and felt like I should have been able to come up with it myself if I had just thought about it. But then again, Im not a professional chef.
Ingredients (serves 2):
2 chicken breasts cut into bite sized chunks
4 pita breads
1 lemon cut into wedges, to serve
for the marinade:
a thumb sized piece of ginger, peeled and finely grated
a tablespoon paprika
a teaspoon chili powder
a teaspoon turmeric
a teaspoon ground coriander
3 tablespoons olive oil
sea salt and black pepper
for the avocado dip:
2 ripe avocados
a teaspoon ground cumin
1 clove of garlic (finely chopped)
1 fresh chili (finely chopped)
a small bunch of fresh coriander (finely chopped)
1 tablespoon olive oil
juice of a lemon
a splash of soya sauce (optional... but tasty)
Mix all the marinade ingredients together in a bowl and toss the chicken chunks in the marinade until everything is covered. Cover with clingfilm and refrigerate for at least 30mins (the longer the better).
Once the bbq is going (we use coal so it takes a while to get started) make the dip. De-stone and peel the avocados. Mash up the flesh with a fork or potato masher and then mix in the rest of the ingredients for the dip in a bowl.
Put the chicken bits on skewers and pop on the bbq for a few mins till cooked all the way through. Once done, add the chicken and dip to the pita breads (I recommend toasting them lightly just before you add the stuff).