INGREDIENTS: - 2 teaspoons smoked paprika - 1 teaspoon ground cumin - 1/4 teaspoon dried chilli flakes - 2 tablespoons lemon juice - 2 tablespoons olive oil - 600g chicken tenderloins - 250g cherry truss tomatoes - olive oil cooking spray - 1 red onion, finely chopped - 1 garlic glove, crushed - 4 cobs corn, kernels removed - 2 sprigs fresh thyme - 1/2 cup chicken stock INSTRUCTIONS: Combine paprika, cumin, chilli, lemon juice and half the oil in a glass or ceramic bowl. Add chicken. Turn to coat. Preheat oven to 200'c/180'c fan forced. Line a baking tray with baking paper. Place tomatoes on prepared tray. Spray with oil. Roast for 15 minutes or until just tender. Cover to keep warm. Heat remaining oil in a saucepan over medium high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add corn kernels, thyme and stock. Bring to the boil. Reduce heat to medium low. Simmer, covered, stirring occasionally, for 15 minutes or until corn is tender. Process mixture until almost smooth. Season with salt and pepper. Meanwhile, heat a large, non-stick frying pan over medium high heat. Cook chicken for 5 - 7 minutes each side or until browned and cooked through. Serve with corn mash and roast tomatoes. (Source: Australia's Super Food Ideas October 2010)
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