Turmeric & Pepper Charred Chicken - paired with a Tohu Pinot Rosé

Recipe by Madame Lu’s Kitchen

Ingredients

• 1kg Free Range Chicken Thighs

• 1/2 cup of coconut milk

Marinade

• 1/2 tbsp. white peppercorns, crushed

• 5 coriander roots, 1 cm of the roots and 1cm of the stem, washed and chopped

• 3 banana shallots, peeled and diced

• 1 large red chili, deseeded and chopped OR one birds eye chili for extra heat

• 5 cloves of garlic, finely chopped

• 1 1/2 tbsp of fresh tumeric, peeled and roughly chopped

• 1 stalk of lemongrass, white part only, finely chopped

• 5 tbsp fish sauce

• 4 tbsp dark palm sugar or brown sugar

• Handful of fresh Asian herbs such as Coriander used as a garnish

• Nahm Jim to serve

Method

1. To make the marinade, use a medium size mortar and pestle or food processor and pound the coriander roots, garlic, shallots, chili, lemongrass and turmeric. Add the white peppercorns, fish sauce and sugar. Mix well.

2. Rub the marinade into the chicken and marinate the fridge for 2-3hrs or overnight if possible.

3. When ready to cook, remove the chicken from the fridge and allow to come to room temperature.

4. Preheat the BBQ to 180c.

5. Lightly oil the grill then place the chicken directly onto the BBQ, over the heat.

6. Mix the leftover marinade with the coconut cream and use this to baste as the chicken cooks.

7. Cook for 7 minutes then turn the skewers over and cook for 5 minutes.

8. Remove from the grill, loosely cover with foil and allow to rest for 10 minutes.

9. Serve with Sweet Chili Sauce or Nahm Jim and Fresh Asian Herbs.

Pair with Tohu Nelson Pinot Rosé 2019

.