Alfred Lee | Executive Chef, Suntec Singapore Convention & Exhibition Centre
This is a great Mediterranean-inspired recipe for the grill or a barbecue. The natural sweetness of California Raisins provides the ideal balance for the acidity and brininess of tomatoes, capers and olives, leaving guests craving for more of this mouthwatering dish.
Marinate chicken with salt, pepper and herb oil for an hour.
Place marinated chicken skin-side down on a hot grill set at medium-high heat and cook for a couple of minutes until there is a nice chargrilled mark and aroma. Flip over and grill the meaty side for 5 to 7 minutes.
Wash and dry the lemon thyme, then bruise it gently. Add it along with garlic and olive oil into a clean, dry jar with an air-tight lid or stopper.
Allow to infuse for several days in a cool, dark place.
Sauté garlic and shallots with butter. Add tomatoes, olives, capers, pine nuts, California Raisins and salted lemon skin. Deglaze with white wine, then add stock and cook until reduced.
Boil sweet potatoes until thoroughly cooked. Drain and remove skins. Mash, then return to the pot, add milk and butter and mix well.
Place all ingredients in a vacuum bag. Vacuum seal and keep in chiller for 3 months before use.
Sauté the vegetables lightly.
Spoon some mashed sweet potato onto a serving plate. Place grilled chicken and serve with sautéed vegetables, California Raisin Sicilian sauce and garnish with fresh herbs.
Ingredients
Directions
Marinate chicken with salt, pepper and herb oil for an hour.
Place marinated chicken skin-side down on a hot grill set at medium-high heat and cook for a couple of minutes until there is a nice chargrilled mark and aroma. Flip over and grill the meaty side for 5 to 7 minutes.
Wash and dry the lemon thyme, then bruise it gently. Add it along with garlic and olive oil into a clean, dry jar with an air-tight lid or stopper.
Allow to infuse for several days in a cool, dark place.
Sauté garlic and shallots with butter. Add tomatoes, olives, capers, pine nuts, California Raisins and salted lemon skin. Deglaze with white wine, then add stock and cook until reduced.
Boil sweet potatoes until thoroughly cooked. Drain and remove skins. Mash, then return to the pot, add milk and butter and mix well.
Place all ingredients in a vacuum bag. Vacuum seal and keep in chiller for 3 months before use.
Sauté the vegetables lightly.
Spoon some mashed sweet potato onto a serving plate. Place grilled chicken and serve with sautéed vegetables, California Raisin Sicilian sauce and garnish with fresh herbs.