Name: Spanish chicken and potato skewers with mojo verde
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6-8
Ingredients: 2 garlic cloves, crushed; 2 tsp smoked paprika, plus extra to serve; 2 tsp each finely chopped oregano and thyme; 60 ml (¼ cup) extra-virgin olive oil; Finely grated zest and juice of ½ orange; 4 chicken thighs, skin on, cut into 3cm pieces; 12 baby chat potatoes, ends trimmed, halved into rounds; 12 mild fefferoni chillies; Micro parsley to serve; Mojo verde; 1½ cups (firmly packed) parsley; ¼ cup (firmly packed) oregano; 2 garlic cloves, finely chopped; 1 tsp toasted cumin seeds, coarsely crushed; 125 ml (½ cup) extra-virgin olive oil; 1 tbsp aged Sherry vinegar, such as Pedro Ximénez; Finely grated zest of ½ lemon, plus 1 tbsp juice; Charred vegetable salad; 3 Japanese eggplant, halved lengthways; 3 zucchinis, halved lengthways; 1 each red and yellow capsicum, quartered, seeds discarded; 100 ml extra-virgin olive oil; 2 tsp each aged Sherry vinegar, such as Pedro Ximénez; 2 tsp lemon juice; 800 gm can butter beans, drained and rinsed; ¾ cup chopped mixed soft herbs (such as coriander and parsley)

We’ve served these with a charred salad for a complete meal, but if a skewer party is more your vibe, combine with our swordfish and chorizo skewers. Begin this recipe a day ahead.

Ingredients

2 garlic cloves, crushed

2 tsp smoked paprika, plus extra to serve

2 tsp each finely chopped oregano and thyme

60 ml (¼ cup) extra-virgin olive oil

Finely grated zest and juice of ½ orange

4 chicken thighs, skin on, cut into 3cm pieces

12 baby chat potatoes, ends trimmed, halved into rounds

12 mild fefferoni chillies

Micro parsley to serve

Mojo verde

1½ cups (firmly packed) parsley

¼ cup (firmly packed) oregano

2 garlic cloves, finely chopped

1 tsp toasted cumin seeds, coarsely crushed

125 ml (½ cup) extra-virgin olive oil

1 tbsp aged Sherry vinegar, such as Pedro Ximénez

Finely grated zest of ½ lemon, plus 1 tbsp juice

Charred vegetable salad

3 Japanese eggplant, halved lengthways

3 zucchinis, halved lengthways

1 each red and yellow capsicum, quartered, seeds discarded

100 ml extra-virgin olive oil

2 tsp each aged Sherry vinegar, such as Pedro Ximénez

2 tsp lemon juice

800 gm can butter beans, drained and rinsed

¾ cup chopped mixed soft herbs (such as coriander and parsley)

Method

Combine garlic, paprika, herbs, olive oil, orange zest and juice in a large bowl and season. Add chicken and turn to coat; cover and refrigerate overnight to marinate.

Place potato in a saucepan, cover with cold salted water and bring to the boil over high heat. Reduce heat to medium-high; cook until potato is tender (10 minutes). Drain; cover with a tea towel to steam dry (5 minutes). Cool briefly.

Meanwhile, for mojo verde, combine all ingredients in a high-speed blender, blend until smooth and season. Transfer to a bowl and set aside until ready to serve. Mojo sauce can be stored in an airtight container for 1 week.

Preheat oven to 200°C fan-forced. Thread chicken, potato and chillies, alternating, onto 12 skewers. Drizzle with extra marinade and stand at room temperature for 20 minutes.

For charred vegetable salad, heat a barbecue or lightly greased char-grill pan to high. Drizzle vegetables with 2 tbsp olive oil and season. Grill vegetables until charred and tender (5-6 minutes each side). Cool briefly, then coarsely chop. Whisk remaining extra-virgin olive oil, vinegar and lemon juice in a large bowl and season. Add charred vegetables, beans and herbs to dressing and gently toss to coat; set aside until ready to serve.

Return barbecue or char-grill pan to high. Season skewers and grill, turning occasionally, until charred (5-6 minutes). Transfer to an oven tray lined with baking paper and bake until chicken
is cooked through and potato is golden (10 minutes). Set aside to rest (5 minutes).

Arrange skewers on a large platter. Drizzle with mojo verde and sprinkle with extra smoked paprika and micro parsley. Serve with charred vegetable salad on the side.

This recipe also calls for marinating, cooling (see method).
Note

Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

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Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Olivia Blackmore

Ingredients

Method

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