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Kefir and herb barbecued chicken with Korean carrots
Fruit and vegetables
60g/2¼oz
fresh coriander
, roughly chopped
60g/2¼oz fresh flatleaf
parsley
, roughly chopped
500g/1lb 2oz
carrots
, peeled and grated or julienned into long strips
½
onion
, thinly sliced
Cooking ingredients
1 tbsp
sunflower oil
75g/2½oz clear
honey
sea salt
flakes and freshly ground pepper
1 tsp fine
sea salt
1 tbsp
caster sugar
1 tbsp
red wine vinegar
2 large garlic
cloves
, crushed
2 tbsp
sunflower oil
1 tsp
fennel seeds
, toasted and ground
1 tsp
coriander seeds
, toasted and ground
½-¼ tsp
cayenne pepper
, or to taste
Dairy, eggs and chilled
250g/9oz kefir or natural
yoghurt
Meat, fish and poultry
1kg/2lb 4oz
chicken thighs
, boneless, skin removed
Other
2 tsp piri piri sauce
Back to recipe
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