Char-grilled paprika chicken with potato, corn and cos salad
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Serves
4
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8
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chicken thigh pieces on the bone, skin on
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2
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garlic cloves
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2 tsp
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smoked paprika
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Finely grated rind and juice
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of 2 lemons
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1 tbsp
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thyme
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80 ml (⅓ cup)
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olive oil, plus extra for drizzling
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500 gm
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chat potatoes, thickly sliced
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2
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corn cobs, husks and silks removed
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1
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leek, trimmed, cut lengthways into 6
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2
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baby cos, coarsely chopped
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½ cup (loosely packed)
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mint
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| Buttermilk dressing |
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100 ml
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buttermilk
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70 gm
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crème fraîche or sour cream
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2 tbsp
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olive oil
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1 tbsp
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white wine vinegar
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2 tsp
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Dijon mustard
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½
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garlic clove, finely chopped
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1
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Slash skin of chicken in several places and place in a non-reactive container. Pound garlic, paprika, lemon rind, thyme and 1 tsp sea salt in a mortar and pestle to a paste, season to taste with freshly ground pepper, stir in lemon juice and oil. Pour over chicken, rub well into skin and flesh, stand to marinate (10 minutes).
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2
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Meanwhile, cook potato in a saucepan of boiling water over high heat until just tender (5-6 minutes), drain and transfer to a bowl.
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3
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Heat a char-grill pan over medium-high heat. Drizzle corn and leek with a little oil and char-grill, turning occasionally, until tender. When cool enough to handle, cut kernels from cobs, coarsely chop leek and add both to potato.
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4
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Meanwhile, for buttermilk dressing, whisk ingredients in a bowl to combine. Add dressing to potato mixture, add cos and mint, season to taste and toss to combine.
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5
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Drain chicken and cook in a char-grill pan over medium-high heat, turning occasionally, until cooked through (10-15 minutes). Serve hot with salad.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles