Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 2 guajillo chillies
· 1 tablespoon olive oil
· 1 onion
· 4 garlic cloves
· 1 teaspoon smoked paprika
· 1 teaspoon ground cumin
· 700 ml chicken stock
· 250 g tomatoes
· 200 g raw prawns
· 300 g fish fillets
· 300 g clam
· 500 g potatoes
· Juice of 2 limes
Toast the chillies in a frying pan for a few minutes, and then remove. Deseed and stem chillies, and soak in boiling water for 15 minutes. Heat the olive oil in a saucepan over a medium heat. Add the onion and garlic, season and cook until softened. Add the chipotle paste, chillies, cumin, stock and tomatoes. Sauté for five minutes, then make a puree in a blender. Pour back into the pan and bring to boil. Reduce the heat and simmer for 10 minutes. Add the prawns, fish fillets, clams and potatoes. Cook for five minutes over a medium-high heat with lid on. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.
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