Name: Chicken with lime leaves and barbecued corn salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 skinned and boned chicken thighs; 3 tablespoon olive oil; 1/4 teaspoon salt; 1 tablespoon coriander seeds, crushed; 12 kaffir lime leaves; 4 sweet corn cobs; 350 gram cherry tomatoes, halved; 1 small red onion, thinly sliced; 1 1/2 perfectly ripe avocados, halved, pitted, sliced, skin removed; 2 tablespoon extra virgin olive oil; 2 tablespoon freshly squeezed lime juice; 1/2 cup basil leaves (optional)

Ingredients

12 skinned and boned chicken thighs

3 tablespoon olive oil

1/4 teaspoon salt

1 tablespoon coriander seeds, crushed

12 kaffir lime leaves

4 sweet corn cobs

350 gram cherry tomatoes, halved

1 small red onion, thinly sliced

1 1/2 perfectly ripe avocados, halved, pitted, sliced, skin removed

2 tablespoon extra virgin olive oil

2 tablespoon freshly squeezed lime juice

1/2 cup basil leaves (optional)

Method

1.Remove fat from chicken thighs. Place in a dish with 2 tablespoons oil, salt, coriander seeds and kaffir lime leaves and marinate for at least 1 hour or overnight.

2.Remove the silks and husks from the corn cobs. Boil gently in a large pot of water for 15 minutes, then drain. Roll corn cobs on a plate with 1 tablespoon oil, then cook on a barbecue grill until the kernels are coloured. Set aside to cool.

3.Bring chicken to room temperature, then cook over a preheated barbecue hotplate, finishing them over the barbecue grill for 1 minute at the end. Alternatively, cook indoors in a ridged grillpan.

4.Cut kernels off the cooled cobs. Put cherry tomatoes in a serving dish and top with onion and avocado, then the corn. Drizzle with extra virgin olive oil, then lime juice and sprinkle with salt. Toss gently. Scatter with basil leaves, if using, and serve with the chicken thighs.

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Ingredients

Method

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