Chicken Espetada

Name: Chicken Espetada
Total time: 3600 s
Yield: 2 servings
Cuisine: Pakistani
Ingredients: 1 chicken breast; 1 tomato medium; 1 capsicum medium; 1 onion medium; Oil for grilling; 2 tsp soya sauce; 1 tsp black pepper (freshly ground); 1 tsp honey; 1 tsp habanero sauce; 2 tsp oil; 1 tsp ginger paste; 1 tsp garlic paste; 1/2 tsp salt; 1 tsp soya sauce; 1 tsp honey; 1 tsp crushed red chillies; 1 tsp sriracha sauce; 1/4 tsp salt; 1 potato large; Oil for frying; 1 cabbage small; 1/4 cup mayonnaise; 1/2 cup cream; 1/2 tbsp sugar

Anousha Qureshi @anousha_qureshi98

Italy

#recreate

One of my favourite Portugese dishes to order at a restaurant! There is also a wide array of sides to choose from, which makes the dish even more irresistible because of the multitude of taste profiles it gives out. Happy Cooking, Happy Sharing!

#recreate

Anousha Qureshi @anousha_qureshi98

Saved

Ingredients

1 hr

2 servings

1chicken breast
1tomato medium
1capsicum medium
1onion medium
Oil for grilling
For Chicken Marinade
2 tspsoya sauce
1 tspblack pepper (freshly ground)
1 tsphoney
1 tsphabanero sauce
2 tspoil
1 tspginger paste
1 tspgarlic paste
1/2 tspsalt
For Glaze
1 tspsoya sauce
1 tsphoney
1 tspcrushed red chillies
1 tspsriracha sauce
1/4 tspsalt
For Wedges
1potato large
Oil for frying
For Coleslaw
1cabbage small
1/4 cupmayonnaise
1/2 cupcream
1/2 tbspsugar

Saved

Steps

1 hr

1

Wash and cut the chicken breast into 1 inch thick pieces, or cubes.
2

Prepare marinade by mixing all ingredients in a large bowl. Add chicken and mix well. Leave aside and cover for 30 minutes.
3

Wash veggies. Cut the tomato, onion, and capsicum, into medium sized cubes.
4

Prepare coleslaw. Wash the cabbage and slice it in half. Now, shred the cabbage in a semi circular motion to create threads.
5

In a bowl, mix mayonnaise and cream. Whip with a fork until smooth. Add sugar. Whip until smooth.
6

Add the cabbage in and mix. Place bowl in fridge, and take out just before serving.
7

Heat a grill pan. Brush oil on it with a brush. Lay down the chicken pieces and let them grill for about 2 mins on each side.
8

Prepare glaze by mixing all ingredients in nicely. Brush the glaze onto the chicken pieces generously.
9

Flip the chicken pieces. Brush with glaze on the other side. Let it grill for 2 minutes.
10

Prepare wedges. Wash and peel the potato. Slice it in half. The slice semi circle wedges from each half.
11

Put wedges in a sieve and run cold water over them. Shake dry.
12

Heat oil in a wok. Fry the wedges until golden brown.
13

Remove chicken from grill. Add veggies in the bowl of the remaining glaze, then place on grill pan.
14

Grill veggies until some of the skin is blackened. Remove the charred layer by peeling.
15

Pierce the chicken pieces and the veggies alternately on a skewer. Hang onto the espetada stand.
16

Place the wedges on the bottom of the stand. Remove coleslaw from fridge and serve in a small dish.
17

Serve with choice of sauce. Enjoy resturant style dish in the comfort of your own home!