BBQ spice mix (for example Fine Food BBQ Rub from Coop)
4 tbsp coconut oil
1 onion, finely chopped
2 sage leaves
2 sprigs of rosemary
Handful flat leaf parsley, to serve
Crispbread, to serve
Capers and cornichons, to serve
Marinate planted.chicken with the BBQ spice mix and a good glug of olive oil for 15 minutes.
Heat the coconut oil in a pan and gently fry the onion until softened. Add the sage and rosemary and sauté for a further 5 minutes.
Leaving the coconut oil, remove the onion, sage and rosemary from the pan.
Heat 2-3 tablespoons of olive oil in a large pan and fry the marinated planted.chicken on a medium heat until golden brown (about 3-5 minutes).
Put the cooked planted.chicken together with the coconut oil, onions and sage in the bowl of a food processor and pulse quickly until roughly combined. Take care that you don’t overpulse. You don’t want the mixture to be completely smooth.
Add 50g of margarine and mix through well.
Garnish with capers, and parsley.
Leave to cool, or enjoy warm as a spread on crispbread or toasted baguette.