The July issue of FOOD&WINE Magazine will be available with the Business Post this Sunday, July 4, and it is one of our best.
As well as delicious recipes, drinks recommendations, and much more, we have two fantastic exclusives in this issue. On the cover this month, we have your first look at Chapter One by Mickael Viljanen as editor Gillian Nelis chats with owners Ross Lewis and Viljanen about the new iteration of the restaurant. Also in this issue, Jordan Mooney talks to Damien Grey of Liath about his exciting new project The Chef Supper Club - you won't want to miss this one.
Of course, Jess Murphy from Kai in Galway has shared recipes with us this month too. In the magazine this week, she has created delicious barbecue dishes for you to try throughout July. Here, we have a sneak peek for you to enjoy before the magazine is released: Jess Murphy's gorgeous BBQ za’atar chicken legs with grilled corn succotash.
Try out the recipe below and don't forget to pick up FOOD&WINE Magazine free with the Business Post this Sunday, July 4. You can also subscribe to the Business Post here to read FOOD&WINE Magazine online.
BBQ za’atar chicken legs with grilled corn succotash
"Succotash is a staple in the deep south of the States and I fell in love with it while staying outside New Orleans a few years after Hurricane Katrina hit. The New Orleans Saints had just won the Superbowl and we stopped to eat at Breaux Bridge, just past Lafayette. Between the barbecue, succotash, and King Cake, I felt like I was home. You want to cook these thighs on the barbecue, but if you don’t have one, you can cook these thighs under a grill or on a good griddle pan."
For the chicken:
- 8 free-range chicken thighs
- Freshly ground salt and pepper
- 70g za’atar
- 4 garlic cloves, peeled and smashed
- 30g ginger, minced
- 40ml pomegranate molasses
For the succotash:
- 8 whole corns on the cobb
- 50ml olive oil
- 2 red onions, peeled and sliced
- 200g broad beans, double podded
- 50g fresh mint, roughly chopped
- 50g fresh coriander, roughly chopped
- 50g flat-leaf parsley, roughly chopped
- 3 tbsp sherry vinegar
- 3 red chillies, sliced
- 2 red peppers, diced
- Lime wedges, to serve
- The day before you want to cook your chicken, cut a small slice into the drumstick and the thigh – this helps the flavour impart on the chicken and also helps it to cook quicker. Season the thighs then toss with the za’atar, garlic, ginger, and molasses. Cover and leave to marinade in the fridge for 24 hours.
- About 40 minutes before you want to cook the chicken, take the thighs out of the fridge to come to room temperature – this will save you some cooking time. If you’re using a barbecue, heat it up at this point.
- To make the succotash, grill the corn to cook through and char a little. Slice the kernels off half of the cobs and place into a large bowl. Reserve the remaining corn on the cob to serve. Heat the oil in a frying pan over medium heat, then cook off the red onion until soft and cooked through. Add to the corn along with the beans, herbs, vinegar, chilli and peppers. Season, then toss to combine and place onto a large serving platter.
- Finally, cook the chicken thighs on the barbecue until cooked through – a temperature probe is a lifesaver here. When finished, place on top of the succotash and serve alongside the reserved whole corn on the cob.