Spanish chicken and potato skewers with mojo verde

Spiced chicken and potato skewers are brightened with a zingy mojo sauce.

📝 Ingredients

• 2 garlic cloves, crushed
• 2 tsp smoked paprika, plus extra to serve
• 2 tsp each finely chopped oregano and thyme
• 60 ml (1/4 cup) extra-virgin olive oil
• Finely grated zest and juice of 1/2 orange
• 4 chicken thighs, skin on, cut into 3cm pieces
• 12 baby chat potatoes, ends trimmed, halved into rounds
• 12 mild fefferoni chillies
• Micro parsley to serve
• Mojo verde
• 1 1/2 cups (firmly packed) parsley
• 1/4 cup (firmly packed) oregano
• 2 garlic cloves, finely chopped
• 1 tsp toasted cumin seeds, coarsely crushed
• 125 ml (1/2 cup) extra-virgin olive oil
• 1 tbsp aged Sherry vinegar, such as Pedro Ximénez
• Finely grated zest of 1/2 lemon, plus 1 tbsp juice
• Charred vegetable salad
• 3 Japanese eggplant, halved lengthways
• 3 zucchinis, halved lengthways
• 1 each red and yellow capsicum, quartered, seeds discarded
• 100 ml extra-virgin olive oil
• 2 tsp each aged Sherry vinegar, such as Pedro Ximénez
• 2 tsp lemon juice
• 800 gm can butter beans, drained and rinsed
• 3/4 cup chopped mixed soft herbs (such as coriander and parsley)

👨‍🍳 Instructions

1. 11: Combine garlic, paprika, herbs, olive oil, orange zest and juice in a large bowl and season. Add chicken and turn to coat; cover and refrigerate overnight to marinate.
2. 22: Place potato in a saucepan, cover with cold salted water and bring to the boil over high heat. Reduce heat to medium-high; cook until potato is tender (10 minutes). Drain; cover with a tea towel to steam dry (5 minutes). Cool briefly.
3. 33: Meanwhile, for mojo verde, combine all ingredients in a high-speed blender, blend until smooth and season. Transfer to a bowl and set aside until ready to serve. Mojo sauce can be stored in an airtight container for 1 week.
4. 44: Preheat oven to 200°C fan-forced. Thread chicken, potato and chillies, alternating, onto 12 skewers. Drizzle with extra marinade and stand at room temperature for 20 minutes.
5. 55: For charred vegetable salad, heat a barbecue or lightly greased char-grill pan to high. Drizzle vegetables with 2 tbsp olive oil and season. Grill vegetables until charred and tender (5-6 minutes each side). Cool briefly, then coarsely chop. Whisk remaining extra-virgin olive oil, vinegar and lemon juice in a large bowl and season. Add charred vegetables, beans and herbs to dressing and gently toss to coat; set aside until ready to serve.
6. 66: Return barbecue or char-grill pan to high. Season skewers and grill, turning occasionally, until charred (5-6 minutes). Transfer to an oven tray lined with baking paper and bake until chickenis cooked through and potato is golden (10 minutes). Set aside to rest (5 minutes).
7. 77: Arrange skewers on a large platter. Drizzle with mojo verde and sprinkle with extra smoked paprika and micro parsley. Serve with charred vegetable salad on the side.