By Reece Carter | Nutritionist
Published 2 December 2024
15m
40m
4
19
Get the perfect blend of bright and spicy flavours with our simple recipe for juicy satay chicken skewers, fragrant coconut rice and zesty homemade salsa.
Dive into summer with the light and rejuvenating flavours of fresh Australian snapper and seasonal mango coated with lime-infused coconut cream.
Try this fresh spring salad of chargrilled vegetables and mixed tomatoes, served with yoghurt avocado crème.
The perfect balance of sweet and tart, this dessert is full of fresh and zesty citrus flavours, with a buttery lemon curd and a crumbly oat and honey crust.
Step 1:
Combine the dried herbs and spices (allspice, onion, garlic, nutmeg, ginger, cinnamon, thyme and cayenne) in a bowl, add a pinch of sea salt and pepper, then combine.
Step 2:
In a larger bowl, coat your chicken thighs in olive oil and honey. Pour over the spice mix, then massage into the meat using clean hands. Cover and leave to marinate in the fridge for at least 4 hours or overnight.
Step 3:
To prepare the salsa, start by cutting the pineapple into 7 or 8 thick slices.
Step 4:
Heat a dry cast iron griddle over a high heat. Once it’s nice and hot, add the pineapple slices and cook for 2 minutes on each side to lightly char, then remove from the heat and leave to cool. Alternatively, this step can be done on the barbecue.
Step 5:
Cut the cooled pineapple into small cubes (about one centimetre by one centimetre is good) then combine with the red onion, chilli, mint leaves and lime juice. Season with salt and pepper to taste.
Step 6:
When you’re ready to cook the chicken thighs, barbecue or grill them on a medium-high heat. They will need at least 5 minutes on each side, depending on their thickness. Remove from heat and leave to rest, covered with foil, for a further 5 to 10 minutes before serving.
Step 7:
Serve the chicken over rice (coconut rice is delicious here!) with a good helping of the salsa.
