Como Shambhala's spiced chicken skewers with barley, fruit and nut salad

AT A GLANCE

  • Serves 4 people

"Any chance you could get the recipe for Como Shambhala's chicken skewers with nuts and grains?"

Rohan Perez, Subiaco, WA

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  • 60 ml (¼ cup) olive oil
  • ½ preserved lemon, flesh discarded, rind coarsely chopped
  • 25 ml lemon juice
  • 6 garlic cloves, thickly sliced
  • 1/2 small Spanish onion, thickly sliced
  • 15 gm (1½cm) piece ginger, coarsely chopped
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper
  • ½ tsp sweet paprika
  • 2 tbsp flat-leaf parsley
  • 2 tbsp coriander
  • 4 (700 gm) small chicken breast fillets, cut into thick wedges
  • 1/2 lemon
  • 50 gm (2 cups) wild rocket
  • 2 radishes, thinly sliced on a mandolin
  • 1 orange, peeled and segmented
  • Toasted sesame seeds, to serve
  • 280 gm (1 cup) Greek-style yoghurt mixed with 1 tsp harissa
  •  
  • Barley, fruit and nut salad
  • 175 gm (1 cup) pearl barley
  • 125 ml (½ cup) freshly squeezed orange juice (1-2 oranges)
  • 2 tsp agave nectar (see note)
  • 30 ml (1½ tbsp) extra-virgin olive oil
  • ¼ tsp orange-blossom water
  • 1 tbsp unfiltered apple cider vinegar (see note)
  • 2 celery stalks, finely chopped
  • 1 baby fennel bulb, finely chopped
  • ½ small Spanish onion, finely chopped
  • 2 pitted medjool dates, chopped
  • 2 dried apricots, diced
  • 2 small dried figs, diced
  • 2 tbsp dried cranberries
  • 2 tbsp roasted flaked almonds
  • 2 tbsp roasted pine nuts
  • 2 tbsp roasted hazelnuts
  • ¼ cup flat-leaf parsley, coarsely chopped
  • ¼ cup coriander, coarsely chopped
01   Combine oil, preserved lemon, lemon juice, garlic, onion, ginger, spices and herbs in a small blender. Season to taste and blend to a fine paste. Transfer to a bowl, add chicken and toss to combine. Cover and refrigerate for at least 1 hour to marinate. If using wooden skewers, soak in water.
02   For barley, fruit and nut salad, cook barley in a large saucepan of lightly salted simmering water until al dente (20-25 minutes). Drain and cool (10-15 minutes). Meanwhile, combine orange juice and agave nectar in a small saucepan, bring to the boil and reduce to 60ml (5-6 minutes). Remove from heat, whisk in extra-virgin olive oil, orange-blossom water and vinegar, then cool (10-15 minutes). Combine barley and remaining ingredients in a bowl, drizzle with dressing and toss gently to combine.
03   Heat a flat grill or barbecue to medium-high. Thread chicken pieces onto soaked skewers, season, then grill until browned and cooked through (3-4 minutes each side). Transfer to a plate and season with lemon juice.
04   Arrange skewers on a platter with rocket, radish and orange, scatter with sesame seeds and serve with harissa yoghurt and barley salad.
NoteAgave nectar and unfiltered apple cider vinegar are available from health-food shops, and select grocers and supermarkets.

Topics:

CHICKEN, CHICKEN, FARE EXCHANGE, YOGHURT, BARLEY, ALMONDS, SALADS

Recipe:

COMO SHAMBHALA

Photography:

JOHN PAUL URIZAR

Styling:

AIMEE JONES

FEATURED IN

Feb 2017

Feb 2017

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