This chicken taste best if left to marinade overnight but at least 30 minutes is just fine.
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| aubergine salad |
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| don't mind the throw away bbq |
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| smells so good |
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| marinaded chicken ready to go! |
For the chicken marinade:
1 bunch of parsley
1 bunch of coriander
250ml greek yoghurt
2 tsp piri piri sauce
1 tsp dried red chilli flakes
Juice from half a lemon
2 tbsp olive oil
3 tbsp honey
salt and pepper to taste
1kg chicken wings
For the aubergine salad:
1 aubergine sliced lengthways
olive oil
salt
pepper
1 tbsp chopped chives
juice from half a lemon
Process all the marinade ingredients except for the chicken in a food processor then put into a large bowl.
Taste for seasoning then add the chicken, cover and leave to marinade in the fridge.
Preheat oven at 220℃ or light a barbecue.
Cook the chicken for about 10 minutes each side.
Now for the salad: place the slices of aubergine in ovenproof dish with about 3 tablespoons of olive oil turn over and soak the overside.
On a griddle or nonstick pan at very high heat cook the slices of aubergine for 2 minutes a side then place on a serving platter.
Drizzle more olive oil <1 tablespoon or less> salt and pepper to taste, chopped chives and lemon juice.
Leave the salad to come to room temperature before eating with the chicken and tons of bread!
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