Eye Fillet with Persian Feta & Caramelised Onion Vol-au-vent
Impress your dinner party guests with this simple yet sumptuous meal.
500 g boneless chicken thighs with skin, halved
Fruity hot sauce, finely chopped red onion and coriander sprigs, to serve
1 thumb-size fresh red chilli
1 garlic clove
juice of 1/2 lime
3 tsp soy sauce
3 tsp fruity hot chilli sauce
1 1/2 Tbsp rice wine vinegar
1 tsp ground cumin
To make the marinade, finely chop or purée the chilli, garlic and all of the remaining ingredients in a blender, then season with salt and freshly ground black pepper.
Combine the chicken with the marinade in a bowl, then cover and refrigerate for 1 hour or overnight if time permits.
If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking. Thread chicken onto the skewers.
Pre-heat a barbecue or char-grill pan to low. Cook the chicken skewers for 5 minutes on each side or until cooked through. Serve with a verde sauce, finely chopped red onion and coriander sprigs.