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

AT A GLANCE

  • Serves 4 people

  • 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.

Topics:

MAIN, SALAD, FAST, MODERN AUSTRALIAN, SUMMER, CHICKEN, POTATOS, CORN, COS LETTUCE

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2012

Feb 2012

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