Name: Chilli, lime and coriander chicken skewers
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 fresh long green chilli, chopped finely; 1 white onion (80g), quartered; 2 clove garlic, quartered; 1 tablespoon ground coriander; 1 tablespoon lime juice; 2 tablespoon olive oil; 8 chicken thigh fillets (1.6kg), cut into 2.5cm (1-inch) pieces; 1/4 cup firmly packed fresh coriander (cilantro) leaves

Ingredients

1 fresh long green chilli, chopped finely

1 white onion (80g), quartered

2 clove garlic, quartered

1 tablespoon ground coriander

1 tablespoon lime juice

2 tablespoon olive oil

8 chicken thigh fillets (1.6kg), cut into 2.5cm (1-inch) pieces

1/4 cup firmly packed fresh coriander (cilantro) leaves

Method

1.Preheat oven to 220°C/425°F. Line oven trays with baking paper.

2.Blend or process chilli, onion, garlic, ground coriander, juice and oil until mixture forms a smooth paste; season to taste.

3.Combine chicken and paste in medium bowl; thread onto 16 skewers. Place skewers on oven trays, in single layer; bake about 20 minutes or until cooked through. Serve with fresh coriander leaves.

Soak bamboo skewers in cold water for at least an hour before using to prevent them burning during cooking. The paste can be made three days ahead (or even longer if frozen).
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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