Prep + cook time 40 minutes serves 4
2 cloves garlic
1 fresh small red thai chilli
1 sprig fresh coriander, stem and root attached
2 teaspoons ground cumin
1 teaspoon smoked paprika
1½ tablespoons extra virgin olive oil
8 x 125g chicken thigh fillets
100g pea shoots
500g frozen baby peas, thawed
180g soured cream
1 blend garlic, shallots, chilli, coriander, cumin, paprika and half the oil until almost smooth. Transfer mixture to a large bowl; add the chicken, rub mixture all over chicken. Season.
2 cook chicken on a heated, oiled grill rack (or grill), for 6 minutes each side or until cooked through.
3 meanwhile, make pea purée.
4 serve chicken with pea purée and pea shoots; drizzle with remaining oil, sprinkle with pepper.
Stir peas and butter in a medium saucepan over medium heat for 5 minutes or until peas are tender and butter is melted. Blend or process pea mixture with soured cream until smooth.