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.

Grilled Chicken Leg with California Raisin Sicilian Sauce, Sautéed Vegetables & Mashed Sweet Potato
Yields4 Servings
GRILLED CHICKEN LEG
 4 pcs chicken leg (160g each)
 20 ml herb oil
  pinch of salt and pepper
HERB OIL
 1 spring lemon thyme
 1 clove garlic
 20 ml olive oil
CALIFORNIA RAISIN SICILIAN SAUCE
 50 g California Natural Raisins
 2 cloves garlic, chopped
 40 g shallots, chopped
 150 g butter
 60 g sundried tomatoe
 60 g kalamata olives
 60 g capers
 60 g pine nuts, roasted
 10 g salted lemon skin, julienned
 100 ml white wine
 50 ml chicken stock
 10 g parsley
 salt and pepper, to taste
MASHED SWEET POTATO
 120 g sweet potatoes
 30 ml fresh milk
 40 g unsalted butter
SALTED LEMON SKIN (prepare 3 months ahead)
 4 lemons
 1000 g rock salt
 17 g sea salt
 10 g sugar
SAUTÉED VEGETABLES
 40 g baby carrots
 40 g baby turnip
 4 pcs asparagus (10g each)
 10 g beetroot
 40 g Romanesco
 butter, for sautéing
GRILLED CHICKEN LEG
1

Marinate chicken with salt, pepper and herb oil for an hour.

2

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.

HERB OIL
3

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.

4

Allow to infuse for several days in a cool, dark place.

CALIFORNIA RAISIN SICILIAN SAUCE
5

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.

MASHED SWEET POTATO
6

Boil sweet potatoes until thoroughly cooked. Drain and remove skins. Mash, then return to the pot, add milk and butter and mix well.

SALTED LEMON SKIN
7

Place all ingredients in a vacuum bag. Vacuum seal and keep in chiller for 3 months before use.

SAUTEED VEGETABLES
8

Sauté the vegetables lightly.

To Assemble
9

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.

CategoryCooking Method, ,

Ingredients

GRILLED CHICKEN LEG
 4 pcs chicken leg (160g each)
 20 ml herb oil
  pinch of salt and pepper
HERB OIL
 1 spring lemon thyme
 1 clove garlic
 20 ml olive oil
CALIFORNIA RAISIN SICILIAN SAUCE
 50 g California Natural Raisins
 2 cloves garlic, chopped
 40 g shallots, chopped
 150 g butter
 60 g sundried tomatoe
 60 g kalamata olives
 60 g capers
 60 g pine nuts, roasted
 10 g salted lemon skin, julienned
 100 ml white wine
 50 ml chicken stock
 10 g parsley
 salt and pepper, to taste
MASHED SWEET POTATO
 120 g sweet potatoes
 30 ml fresh milk
 40 g unsalted butter
SALTED LEMON SKIN (prepare 3 months ahead)
 4 lemons
 1000 g rock salt
 17 g sea salt
 10 g sugar
SAUTÉED VEGETABLES
 40 g baby carrots
 40 g baby turnip
 4 pcs asparagus (10g each)
 10 g beetroot
 40 g Romanesco
 butter, for sautéing
Grilled Chicken Leg with California Raisin Sicilian Sauce, Sautéed Vegetables & Mashed Sweet Potato
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