CHICKEN TAPAS WITH FRESH COCONUT, CHILLI & MINT SALSA

Ingredients

• 1 Mediterranean potato, thinly sliced

• 3-4 star anise

• 10 ml fennel seeds, crushed

• 5 ml Rainbow peppercorns, grated

• 5 ml cloves

• 1/2 cinnamon sticks

• 16 free-range chicken thighs

• extra olive oil, plus extra for brushing

• 6 all spice berries

• 5 ml Maldon salt, to season

• 50g punnet mint, finely chopped

• 1 small chilli, diced and seeded

• 1 cup fresh coconut, shaved

Cooking Instructions

1. To make a five spice mix, swirl all the spices for 5 minutes in a saucepan over low heat. Remove from heat and grind using a pestle and mortar. Strain through sieve.

2. To make the five spice chicken skewer, remove the bone from the chicken thighs and slice into strips.

3. Rub with five spice mix and string each strip onto a wooden skewer.

4. Use a drizzle of oil in a warm saucepan and cook until brown and cooked through. Drizzle with a little honey and light soy sauce while still warm.

5. To make the potato crisps skewer with allspice salt, preheat the oven to 200ºC. Place potato slices on a baking tray and brush lightly on both sides with oil. Bake until crisp and remove. Place on a skewer. Use a pestle and mortar and grind the allspice berries until fine. Combine with the salt and sprinkle over crisps.

6. To make the coconut, chilli and mint salsa, add fresh coconut, chilli, pips removed and fresh mint in a food processor. Turn the blade a few times until blended coarsely. Serve on the side.

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