Spiced Chicken with Charred Corn and Smoky Maple Caramel
User Reviews
5.0
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
627 kcal
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Course
Main Course
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Cuisine
American
Spiced Chicken with Charred Corn and Smoky Maple Caramel
Spicy chicken served with a delicious sweet and smoky maple caramel and the fresh pop of charred corn. This dish is a great combination of flavours.
Ingredients
For the Chicken
- 2 tablespoon olive oil
- 2 teaspoon ground paprika
- ½ tsp cayenne pepper
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 chicken thighs (boneless and skinless) (note 1)
- 2 cups corn kernels (note 2)
Smoky maple caramel
- 1 cup maple syrup
- 1 teaspoon liquid smoke
- 2 tablespoon warm water
To serve
- Lime wedges
- fresh coriander
Instructions
- In a large bowl mix the olive oil together with the paprika, cayenne pepper, dried thyme, salt and pepper.
- Coat the chicken and then add it to a heavy based fry pan.
- Cook over a medium heat for 10 minutes before turning and cooking on the other side for a further 10 minutes or until the chicken is cooked through.
Meanwhile make the caramel sauce.
- Add the maple syrup, water and liquid smoke to a small pan and bring to a simmer.
- Cook for 10 minutes until the maple syrup has reduced and your caramel sauce is sticky.
- Once the chicken has cooked, remove it to a plate and cover for 5 minutes.
- Turn the heat up under the fry pan and add in the corn. Cook over a super high heat until it is charred and cooked through.
Notes
You can replace the chicken thighs with flattened chicken breasts.
To flatten the chicken, sandwich it between greaseproof paper and use a flat meat mallet or heavy rolling pin to bash the chicken until it is an equal thickness all the way along the breast. Coat the chicken with the paprika mixture and allow to sit for 10 minutes before cooking for 5 minutes on each side.
- To flatten the chicken, sandwich it between greaseproof paper and use a flat meat mallet or heavy rolling pin to bash the chicken until it is an equal thickness all the way along the breast.
- Coat the chicken with the paprika mixture and allow to sit for 10 minutes before cooking for 5 minutes on each side.
You can use fresh or frozen corn:
Cut the fresh from the cob and use as instructed. For the frozen defrost first and use as instructed.
- Cut the fresh from the cob and use as instructed.
- For the frozen defrost first and use as instructed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 71g | 24% |
| Protein | 46g | 92% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 214mg | 71% |
| Sodium | 503mg | 21% |
| Potassium | 928mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 115mg | 12% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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