Tabakh Maaz - Chef Recipe by Inderpreet Singh Minhas
A lamb and potato dish born from Indian ethnicity and Australian upbringing.
6 garlic cloves
4 long red chillies, coarsely chopped
200 ml beer
200 ml dry white wine
Juice of 2 lemons, plus extra wedges to serve
2 Tbs extra-virgin olive oil
4 fresh bay leaves
3 thyme sprigs, plus extra leaves to serve
3 tsp smoked paprika
Smoky tomato aioli
100 g (1/2 cup) semi-dried tomatoes
2 garlic cloves
2 egg yolks
2 Tbs red wine vinegar
1 1/2 tsp smoked paprika
220 ml (1 cup) olive oil
1 Tbs lemon juice
To make the marinade, process the garlic and chillies in a food processor to a paste, then combine with the beer, wine, lemon juice, olive oil, bay leaves, thyme and paprika in a bowl and season. Slash the skin of the chicken thighs in several places, add to the marinade and mix well with your hands, rubbing the marinade into the cuts in the chicken. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
While the chicken is marinating, make the smoky tomato aioli. Process the tomatoes, garlic and egg yolks in a food processor to combine and add the vinegar and paprika. Process to combine then, with the motor running, gradually drizzle in the oil, a little at a time, until thick and emulsified. Add the lemon juice and 1 tablespoon hot water, process to combine and season to taste.
Preheat a barbeque to a medium–high heat. Drain the chicken from the marinade and barbeque, skin-side down to begin with and turning occasionally, for 10–15 minutes until browned and cooked through. Set aside to rest for 5 minutes, then serve with the smoky tomato aioli.
Credits: Matt Moran's Australian Food by Matt Moran (Murdoch Books, RRP $45.00)
Photo Credits: Will Meppem.