Batch 5000 Chicken with Peach Salsa
This a warmly, spiced dish with the flavours of the chicken and Moroccan seasoning matching and balancing the spice tones in the beer. The tropical fruit notes in the beer match well with the peaches in the salsa.
Prep Time
45 minutes + 15 minutes marinating timeIdeal Cooking Time
20 minutesNumber of servings
4 servingsIngredients
4 boneless chicken breasts, skin on
For the Moroccan spice:
2 cinnamon sticks
1 tbsp. whole coriander seeds
1tsp. cumin seeds
One tablespoon sea salt
One tbsp. whole black peppercorns
¼ tsp. cayenne
For the Marinade:
1/4 cup Batch 5000
3 tbsp Moroccan spice
1 clove garlic, minced
2 tbsp olive oil
2 tsp kosher salt
For the Peach Salsa:
2 peaches; cut in half, stone removed
2 plum tomatoes, halved
2 jalapeño peppers; cut in half, seeds removed
1 sweet red pepper; cut in half, seeds removed
1 lime, juiced
1 clove garlic minced
1 ” piece fresh ginger, minced
1/2 red onion, peeled
2 green onion
2 tsp vegetable oil
1/4 teaspoon salt
2 tbsp fresh cilantro; leaves only, roughly chopped
Directions
1. To make the Peach Salsa: (Note: you can make the salsa up to 8 hours ahead and refrigerate) Pre-heat the BBQ to medium high and lightly grease.
2. In a large bowl, combine the peaches, tomatoes, jalapeño peppers, red pepper, red and green onions, oil and salt. Toss gently.
3. Remove the halved peaches and place, cut side down, on the lightly greased BBQ. Close the lid and grill, turning once, until lightly browned and caramelized, about 4 minutes. Transfer to a clean cutting board.
4. Place the jalapeños, red pepper and red onion on grill; close lid and grill for 3 minutes.
5. Add the tomatoes and green onions; grill, covered, until the onions are wilted and tomatoes are slightly charred, about 2 minutes.
6. Dice the grilled peaches, jalapeños, red pepper, tomatoes and onions. Place in a large bowl.
7. Add the cilantro, lime juice, ginger and garlic mix gently.
8. To make the Moroccan Spice Mix: In a dry frying pan toast the spices over medium heat until aromatic. Transfer in batches to an electric coffee grinder and grind well. Shake through a fine sieve to remove any husks.
9. To marinate the chicken: In a bowl combine the Moroccan Spice Mix, salt, garlic, oil and beer. Add the chicken to the mixture and turn to coat with the marinade. Cover and refrigerate for 15 minutes.
10. Remove the chicken from the marinade and place on a plate. Discard the marinade.
11. Pre-heat the BBQ for 10 minutes on medium-high heat.
12. Place the chicken breasts, skin side down on the greased grill. Cook for 4-5 minutes & turn over. Close the lid and turn the burner off under the chicken & cook for a further 12-14 minutes.
13. Remove from the heat and let sit for a few minutes.
Serve with the peach salsa.
