The combination of sweetness and spice works with so many different ingredients. Once you get the hang of balancing the heat with just the right amount of sweetness, the possibilities are endless for both sweet and savoury dishes. I love to use a touch of honey to glaze grilled meats just before they are served. It not only adds flavour, it also helps to keep them tender as the honey locks in the meat’s natural cooking juices. Dial the spice up or down, to suit your taste.
Ingredients:
400g chicken thigh fillets, cut into 2cm dice
1 tablespoon honey
1 large zucchini, ends trimmed, cut into large chunks
1 bunch of broccoli, cut into florets
100g baby spinach leaves
2-3 cloves of garlic, minced
1 small red (hot) chili, thinly sliced seeds in
Method:
- Thread chicken on to skewers, drizzle with olive oil and season well with salt and pepper.
- Cook chicken on a grill or in a fry pan over medium heat, turning regularly until cooked though. Brush all sides of chicken with honey and remove from heat, keep warm.
- Heat a fry pan over high heat with a tablespoon of olive oil, add broccoli and zucchini and cook, tossing every minute for 4-5 minutes or until they are tender but still firm. Add garlic, chilli and spinach, toss to wilt spinach and coat all vegetables. Cook for 1 minute or until garlic is fragrant. Season well with salt and pepper.
- Divide greens between plates and top with chicken skewers to serve.
Serves 2
TIPS:
- Use larger chili’s if you prefer a milder heat. Removing the seeds will also help to reduce their spiciness.
- Adding the garlic and chili to the greens in the final minutes of cooking will prevent them from burning and becoming bitter.
SUBSTITUTES:
- Any meat can be substituted for chicken to make the skewers
- Baby pak choy, asparagus, green peas can all be used in the spicy green mix – use whatever is in season or you have available
- Can be served with a side of rice if you wish
