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Rustic Chicken Skewers with Roast Potatoes
A rustic Australian dish of browned chicken thigh finished with zucchini and avocado, stirred through golden syrup, lemon myrtle, bush tomato and macadamia nuts, served over separately roasted potatoes. Adding the golden syrup and native spices only in the final few minutes is what keeps their flavour distinct rather than cooking away over a long simmer.
Ingredients
Instructions
Season the chicken thigh fillets and bake them over medium-high heat until well browned, about 8 minutes.
Add the zucchini and avocado, cooking until softened, about 6 minutes.
Stir in the golden syrup, lemon myrtle, bush tomato and macadamia nuts for 3 minutes.
Roast the potatoes separately until golden.
Let the chicken simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
