Name: Garlic-chilli chicken rolls with corn relish and spicy mayonnaise
Yield: 4
Ingredients: ¼ cup (firmly packed) oregano; 3 garlic cloves, coarsely chopped; 2 small red chillies, coarsely chopped; 2 tsp smoked paprika; 60 ml olive oil (¼ cup); 8 chicken thigh fillets, skin on, skin slashed; To serve: soft bread rolls, halved, buttered; To serve: rocket; Corn relish; 2 corn cobs, kernels removed; ½ cup coarsely chopped coriander; 3 spring onions, thinly sliced; 60 ml olive oil (¼ cup); Juice of 2 limes, or to taste; Spicy mayonnaise; 300 gm mayonnaise (1 cup); Juice of 1 lime, or to taste; 3 small red chillies, finely chopped; 1 garlic clove, finely chopped; 2 tsp smoked paprika

Ingredients

¼ cup (firmly packed) oregano

3 garlic cloves, coarsely chopped

2 small red chillies, coarsely chopped

2 tsp smoked paprika

60 ml olive oil (¼ cup)

8 chicken thigh fillets, skin on, skin slashed

To serve: soft bread rolls, halved, buttered

To serve: rocket

Corn relish

2 corn cobs, kernels removed

½ cup coarsely chopped coriander

3 spring onions, thinly sliced

60 ml olive oil (¼ cup)

Juice of 2 limes, or to taste

Spicy mayonnaise

300 gm mayonnaise (1 cup)

Juice of 1 lime, or to taste

3 small red chillies, finely chopped

1 garlic clove, finely chopped

2 tsp smoked paprika

Method

Main

1.Preheat oven to 200C. Pound oregano, garlic, chillies, paprika and 2 tsp sea salt in a mortar and pestle to a coarse paste (or process in a small food processor), add oil and season to taste. Place in a snap-lock bag with chicken, massaging well to coat thoroughly, and set aside for 10 minutes to marinate.

2.For corn relish, cook corn in a saucepan of boiling water until tender (5-10 minutes), drain, refresh and drain well. Combine in a bowl with coriander and spring onion. Just before serving, add oil and lime juice, season to taste and stir to combine well.

3.Heat a large ovenproof frying pan over medium-high heat. Add chicken skin-side down, cover with a piece of baking paper, weight with a saucepan and cook until skin is golden (5-6 minutes). Remove pan and baking paper, turn and cook until browned (2-3 minutes). Turn once again so chicken is skin-side down, transfer to oven and cook through (3-4 minutes).

4.Meanwhile, for spicy mayonnaise, combine ingredients in a bowl, season to taste and set aside.

5.To serve, spread rolls with spicy mayonnaise, stuff with chicken and rocket, add corn relish to taste, season to taste and serve.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz