Dude Food

This recipe came into my life through Ed, who got it from his mate Waz, who in his life has done a whole lot of things, one of them being the largest distributor of Chiminea ovens in Australia*. A chiminea is a sort of wood-fired, clay, outdoor Mexican oven thing. I guess it would have the same effect as grilling something over a fire pit, but more mystical because it's Mexican. If you have a BBQ you're set.

Waz has also dabbled in catering and has made this chicken dish for a group of beer-soaked boys a heap of times according to Ed. It was also dead easy, apparently, not that I was the one cooking it... The only task I was assigned was to whack the flat bread in the oven. Oh, and make this corn, which blew my mind, you MUST make it if you ever cook up a batch of chima chicken, or anything chicken in fact. It has lime, it has cheese it has chilli, and your life can't go on without it. It's a slutty side dish, and will happily sleep with anything, and especially anything barbecued.

Chima Chicken is spicy and a little sweet with a wallop of garlic nestled in nicely, oh, and a beer is compulsory.

In other news, I'm back from the US with plenty of delicious things to show you! Stay tuned.

Chima Chicken
Thanks to Waz

1kg boneless chicken thighs
3-4 tablespoons soy sauce
2 large tablespoons of sambal olek (a chilli paste you can find in any supermarket)
1 tablespoon of olive oil
2 cloves of garlic, crushed

Heat Barbecue plate (not grill) to medium heat. Place chicken thighs in a large mixing bowl. Add soy sauce, Sambal Olek, oil and
garlic. Mix with hands, make sure the chicken is evenly coated.
Place chicken on hot plate, smooth side down first, cook for about 4 mins, turn when ready .

*Fact police, you have Ed to chase for this gem of a fact which is yet to be confirmed.