BBQ chicken thighs with creamy tarragon radishes

Vanessa Lewis

Ingredients

¼ cup	Chopped oregano leaves
¼ cup	Chopped sage
¼ cup	Chopped Italian parsley
2 cloves	Garlic, crushed
¼	Balsamic vinegar
½ cup	Extra virgin olive oil
1 kg	Chicken thigh, (approx 12) (Main)
500 g	Radish (Main)
¼ cup	Tarragon, finely chopped (Main)
200 g	Cream fraiche (Main)
1 Tbsp	Green jalapeno Tabasco

Directions

1. Combine the marinade ingredients; oregano, sage and parsley along with the garlic, vinegar and olive oil in a bowl, mix well.
2. Place the chicken thighs in a flat glass container or into a large plastic zip lock back, pour over the marinade and place in the refrigerator for at least an hour.
3. Heat BBQ when ready and grill till chicken thighs are cooked all the way through to an internal temperature of 74C this should take about 15mins.
4. To prepare the radishes, remove the tops and place in a large saucepan, cover with water and bring to the boil. They are cooked when you can pierce with a knife easily.
5. In a small pot heat the cream fraiche, add the chopped tarragon and jalapenos tabasco, mix to combine.
6. Fold the cream fraiche through the radishes and pour into a serving bowl or platter.

See another of Simon Gault'slong weekend dining recipes