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Char-grilled paprika chicken with potato, corn and cos salad

You'll need

8 chicken thigh pieces on the bone, skin on 2 garlic cloves 2 tsp smoked paprika Finely grated rind and juice of 2 lemons 1 tbsp thyme 80 ml (⅓ cup) olive oil, plus extra for drizzling 500 gm chat potatoes, thickly sliced 2 corn cobs, husks and silks removed 1 leek, trimmed, cut lengthways into 6 2 baby cos, coarsely chopped ½ cup (loosely packed) mint   Buttermilk dressing 100 ml buttermilk 70 gm crème fraîche or sour cream 2 tbsp olive oil 1 tbsp white wine vinegar 2 tsp Dijon mustard ½ garlic clove, finely chopped


  • 01
  • 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).
  • 02
  • Meanwhile, cook potato in a saucepan of boiling water over high heat until just tender (5-6 minutes), drain and transfer to a bowl.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2012

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