Chicken Marylands w/ Peri Peri Sauce, Chargrilled Corn & Slaw

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SERVES FOUR
PREP TIME: 45 MINUTES
COOKING TIME: 30 MINUTES

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Ingredients

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FOR THE CHICKEN RUB

1 CHICKEN MARYLAND PER PERSON

2 TSP CUMIN

2 TSP SWEET PAPRIKA

1 TSP CHILLI POWDER

2 TSP EXTRA VIRGIN OLIVE OIL (PLUS MORE COOKING CHICKEN)

GENEROUS PINCH SEA SALT FOR RUBBING ALL OVER SKIN

FOR THE PERI PERI SAUCE

1 RED CAPSICUM, CHARGRILLED OVER OPEN FLAME

1 CARROT, 1CM MOONS

1 RED ONION, ROUGHLY CHOPPED

4 GARLIC CLOVES

1 TSP DRIED OREGANO

2 LARGE RED CHILLIES, SEEDS IN, ROUGHLY CHOPPED

2 JALAPENOS, SEEDS IN, ROUGHLY CHOPPED

5CM KNOB GINGER, GRATED

1 LEMON, ZESTED AND JUICED

1 TBSP WHITE WINE VINEGAR

2 TBSP OLIVE OIL

SALT & PEPPER, TO TASTE

FOR THE CHARGRILLED CORN

4 CORN ON THE COB

25G BUTTER, MELTED

SALT & PEPPER, TO TASTE

FOR THE SLAW

1/2 GREEN CABBAGE, THINLY SLICED ON A MANDOLIN

1 BUNCH CORIANDER, ROUGHLY CHOPPED

2-3 STALKS SPRING ONION, FINELY CHOPPED

FOR THE SLAW DRESSING

1 TBSP NATURAL GREEK YOGHURT

3 TSP KEWPIE MAYONNAISE

2 TSP EXTRA VIRGIN OLIVE OIL

1-2 TSP LEMON JUICE

PINCH SALT

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Utensils

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FOOD PROCESSOR

SHARP KNIVES

BAKING TRAY

GRATER

BBQ OR FRY PAN

MIXING BOWLS

MANDOLIN OR SHARP KNIVES

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Method

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1. PREHEAT YOUR OVEN TO 180 DEGREE CELSIUS
   

2. PLACE THE CHOPPED CARROT, ONION AND WHOLE GARLIC ON A BAKING TRAY WITH THE OREGANO, SALT AND A GENEROUS SPLASH OF OLIVE OIL. BAKE FOR 20 MINUTES
   

3. WASH CAPSICUM THEN CHARGRILL OVER OPEN FLAME, TO CHAR AND SOFTEN. PLACE INTO A SMALL MIXING BOWL, COVERING WITH CLING WRAP. LET REST FOR 10 MINS
   

4. MIX THE CHICKEN RUB SPICES TOGETHER IN A BOWL AND THEN MASSAGE INTO CHICKEN IN A SEPERATE SMALL BOWL. PLACE CHICKEN ASIDE IN FRIDGE TO MARINATE
   

5. AFTER 20 MINUTES, ADD THE ROUGHLY CHOPPED CHILLIES TO THE TRAY AND BAKE FOR AN ADDITIONAL 10 MINUTES
   

6. REMOVE FROM OVEN AND ALLOW VEGGIES TO COOL
   

7. PLACE THE VEG, AS WELL AS THE OTHER PERI PERI INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL YOU HAVE A CHUNKY PASTE
   

8. PREPARE SLAW INGREDIENTS IN A MEDIUM MIXING BOWL. COMBINE DRESSING IN ANOTHER SMALL BOWL BEFORE TOSSING THROUGH SLAW
   

9. GRILL CORN ON A BBQ OR OPEN FLAME, TURNING FREQUENTLY FOR AN EVEN CHAR
   

10. IN A SEPERATE OILED FRY PAN, COOK CHICKEN THIGHS FOR AROUND 5-7 MINUTES EACH SIDE OR UNTIL GOLDEN AND CRISPY
    

11. SERVE CHICKEN WITH SLAW, CORN & PERI PERI SAUCE — ENJOY!

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