All Recipes

BBQ Chicken Thighs with Romesco Sauce and Greens

Prep

20 MIN

Total

1 h 5 min

Servings

4 Servings

Ingredients

 

Wattie's® Whole Baby Green Beans

4 

skin-on, bone-in chicken thighs

1 tbsp

olive oil

1/2 tsp

Gregg’s Paprika

 

Salt and pepper

1 

Handful of fresh parsley

2 

lemons

- 

Crumbled feta

 

Romesco sauce:

2 

large red capsicums, quartered with seed removed

1 

large onion, peeled and quartered

2 

garlic cloves, skin on

 

Salt and pepper

2 tbsp

olive oil

1/2 cup

unsalted cashews, soaked in boiling water

2 tbsp

red wine vinegar

1 tbsp

extra virgin olive oil

1 tbsp

Wattie's® Tomato Paste

Instructions

Step 1

Preheat oven to grill.

Step 2

Place your Wattie's Whole Baby Green Beans in a bowl and pour over boiling water. Let sit for 2 minutes then drain and place on a paper towel to dry.

Step 3

Place capsicum, onion and garlic on a roasting tray and season with salt and pepper. Drizzle with 1 tablespoon of olive oil and grill for 15 - 20 minutes until the vegetables are nice and charred. Remove from the oven and set aside to cool.

Step 4

Preheat BBQ or grill pan.

Step 5

Pat the chicken dry and drizzle with olive oil. Sprinkle over paprika and season to taste then rub all over the chicken thighs.

Step 6

Place on the BBQ or grill pan, skin side down, for around 10 - 12 minutes until the skin is crispy. Flip and cook for another 8 - 10 minutes until cooked through. Set aside to rest.

Step 7

To make the romesco, remove the skin from the garlic and add to a food processor along with the grilled capsicum, onion and any of the roasting liquid. Add remaining ingredients and blend until smooth.

Step 8

To serve, place the chicken thighs and green beans on a serving platter. Sprinkle over feta and chopped parsley. Serve the romesco on the side and lemon wedges.

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