Spanish chicken and potato skewers with mojo verde recipe

Ingredients

• 2 garlic cloves, crushed
• 2 tsp smoked paprika, plus extra to serve
• 2 tsp each finely chopped oregano and thyme
• 60 ml (¼ cup) extra-virgin olive oil
• Finely grated zest and juice of ½ orange
• 4 chicken thighs, skin on, cut into 3cm pieces
• 12 baby chat potatoes, ends trimmed, halved into rounds
• 12 mild fefferoni chillies
• Micro parsley to serve
• Mojo verde
• 1½ cups (firmly packed) parsley
• ¼ cup (firmly packed) oregano
• 2 garlic cloves, finely chopped
• 1 tsp toasted cumin seeds, coarsely crushed
• 125 ml (½ cup) extra-virgin olive oil
• 1 tbsp aged Sherry vinegar, such as Pedro Ximénez
• Finely grated zest of ½ lemon, plus 1 tbsp juice
• Charred vegetable salad
• 3 Japanese eggplant, halved lengthways
• 3 zucchinis, halved lengthways
• 1 each red and yellow capsicum, quartered, seeds discarded
• 100 ml extra-virgin olive oil
• 2 tsp each aged Sherry vinegar, such as Pedro Ximénez
• 2 tsp lemon juice
• 800 gm can butter beans, drained and rinsed
• ¾ cup chopped mixed soft herbs (such as coriander and parsley)