Cajun Spiced Chicken Pinchos with Banana Plaintain Chips
INGREDIENTS:
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4 green plantain bananas
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1 packet chicken thighs
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1 Tbsp Cajun spice mix
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1 Tbsp dry oregano
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½ bunch parsley
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1 lemon
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1 tub capsicum salsa
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½ bunch coriander
METHOD:
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Preheat the BBQ on high.
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Small dice the chicken thighs and place into a bowl, mix together with the Cajun spice mix, oregano, salt and pepper and olive oil. Mix well.
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Add the chicken to the skewer sticks. Set aside.
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Preheat a deep fryer to 180º, or a large pot with veg oil on medium high heat.
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Peel skins off of the plantain bananas using a peeler, then using the same peeler slice thin long slices of the banana. Set aside and deep fry in small batches at 180º for approx. 5mins or until golden and crispy.
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Grill the chicken skewers for approx. 3 min on each side until charred and cooked though.
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Serve with capsicum salsa, banana plantain chips and Cajun chicken skewers.
