BBQ chicken with tomato and tarragon dressing
THIS is a recipe I pinched many years ago from a dear old friend of mine, Albert Roux.
This recipe's marinade can also be used as a dip, but it is essential that you use fresh herbs as dried herbs do not do the job in the same way.
I have often tried this with other meats but never successfully, although I have found it works well with thicker pieces of fish, such as hake and monkfish, both of which barbecue extremely well.
BBQ Chicken with Tomato and Tarragon Dressing Ingredients (serves 8)
8 cooked chicken breasts each cut into 3 long strips
220g tomato ketchup
30g Dijon mustard
5g Worcester sauce
5 drops Tabasco
100g olive oil
15g chopped shallots
15g chopped tarragon
15g chopped chives
1 apple peeled and finely diced ½ lemon, juiced
Seasoning
Method
1. First cook the chicken strips by placing in a pan covered with water, add a little salt and gently poach for approximately 10 minutes until cooked. Meanwhile make the dressing. Whisk the ketchup, mustard, Worcester sauce and Tabasco together and whisk in the olive oil, slowly.
2. Add the finely chopped shallots, tarragon, chives, diced apple, lemon juice and seasoning.
3. Place the cooked chicken breasts whilst still warm and marinade for about two hours before barbecuing until golden brown.
4. Use the remaining marinade as a dip for the chicken. Tasty recipe – BBQ chicken with tomato and tarragon dressingPicture
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