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Habanero Peach Chicken Summer Platter

‘The juicy peaches are gorgeous with the chilli chicken—and that cool lime yoghurt means you keep going back for another forkful. Summer sunshine food!’

This Summer Diary recipe tastes like the golden hour on a plate. Ripe peaches become sticky and fragrant in a hot griddle pan, while Greenfields Habanero Chilli Powder gives the chicken a clean, tropical heat that builds deliciously without overwhelming the fresh ingredients.

The freekeh salad catches all those lovely cooking juices and brings together smoky sweetcorn, cucumber, mint and little flashes of preserved lemon. Serve everything on one big platter and carry it into the garden while it is still warm.

Serves 4

Preparation time: 25 minutes

Marinating time: 30 minutes

Cooking time: 30 minutes

Total time: 1 hour 25 minutes

For the habanero peach chicken:

600g boneless, skinless chicken thigh fillets

3 ripe but firm peaches, halved and stoned

1 teaspoon Greenfields Habanero Chilli Powder, or ½ teaspoon for gentler heat

1 teaspoon Greenfields Smoked Paprika

1 teaspoon Greenfields Ground Cumin

1 teaspoon Greenfields Garlic Powder

½ teaspoon Greenfields Ground Coriander

1 tablespoon Greenfields Greek Thyme Honey

Finely grated zest and juice of 1 lime

2 tablespoons olive oil

½ teaspoon Greenfields Himalayan Pink Salt (Fine)

For the charred sweetcorn freekeh:

200g Greenfields Freekeh Lightly Toasted Cracked Wheat

2 corn-on-the-cob

½ cucumber, diced

2 tablespoons finely chopped Greenfields Preserved Lemon rind

3 spring onions, finely sliced

15g fresh mint, roughly chopped

15g fresh coriander, roughly chopped

2 teaspoons Greenfields Sumac

1 tablespoon olive oil

Juice of ½ lemon

For the cooling yoghurt:

200g thick natural yoghurt

1 tablespoon lime juice

1 teaspoon Greenfields Greek Thyme Honey

A pinch of Greenfields Himalayan Pink Salt (Fine)

To finish:

1 teaspoon Greenfields Black Sesame Seeds

Fresh mint leaves

Lime wedges

  • Mix the habanero chilli powder, smoked paprika, cumin, garlic powder, ground coriander, honey, lime zest, lime juice, olive oil and salt in a large bowl.
  • Add the chicken thighs and turn until thoroughly coated. Cover and leave to marinate for 30 minutes.
  • Cook the freekeh according to the packet instructions. Drain well, spread it across a wide dish and allow it to cool slightly.
  • Heat a griddle pan or barbecue until very hot. Cook the corn for 8–10 minutes, turning regularly, until tender and attractively charred. Allow it to cool, then slice the kernels from the cobs.
  • Place the chicken on the hot griddle or barbecue. Cook for approximately 6–7 minutes on each side, or until browned and completely cooked through with no pink meat remaining. Transfer it to a clean plate and rest for 5 minutes.
  • Brush the cut sides of the peaches with a little of the marinade remaining in the bowl only if it has not touched raw chicken; otherwise use a fresh mixture of honey, lime and oil. Griddle the peaches cut-side down for 2–3 minutes, until caramelised but still holding their shape.
  • Fold the charred corn, cucumber, preserved lemon, spring onions, mint, coriander, sumac, olive oil and lemon juice through the warm freekeh.
  • Stir together the yoghurt, lime juice, honey and salt.
  • Spoon the freekeh onto a colourful serving platter. Arrange the sliced chicken and peaches over the top, then add generous spoonfuls of lime yoghurt. Finish with black sesame seeds, mint leaves and lime wedges.
Greenfields Habanero Chilli Powder is powerful, so begin with ½ teaspoon if cooking for mixed tastes. Extra powder can be stirred into a small portion of the glaze for committed heat seekers. Wear gloves when handling concentrated chilli powder and avoid touching your eyes. The yoghurt, peach and honey soften the sensation of the habanero without hiding its fruity character. Nectarines, apricots or firm plums work well when peaches are unavailable. For a vegetarian version, replace the chicken with 500g pressed extra-firm tofu or thick slices of halloumi. Check the halloumi uses vegetarian rennet if required. Freekeh contains gluten. For a gluten-free version, substitute cooked quinoa or brown rice.

610 kcal, 45g protein, 58g carbohydrate, 22g fat, 6g saturated fat, 9g fibre, 17g sugars and 1.4g salt.

In this recipe:

Fusion

WHO WOULD LOVE THIS?

This is for adventurous chilli lovers, relaxed garden-party hosts and anyone who enjoys vibrant, sweet-and-spicy food with plenty of fresh summer character.

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