Spiced Chicken with Charred Corn and Smoky Maple Caramel
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 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
Description
This recipe starts by mixing olive oil with ground paprika, cayenne pepper, dried thyme, salt, and black pepper to season the chicken thighs thoroughly. The chicken cooks in a hot pan over medium heat for about 20 minutes until fully cooked and golden. Concurrently, a smoky maple caramel sauce simmers by reducing maple syrup with liquid smoke and warm water to a thick, sticky glaze.
After resting the chicken, the pan heat is increased to char fresh or thawed corn kernels until they develop dark, smoky spots and soften, adding a sweet crunch to the dish. The maple caramel can be served alongside or drizzled over the chicken and corn. Lime wedges and fresh coriander garnish the plate, adding brightness and fresh herbal notes that complement the spiced chicken and smoky-sweet components.
This dish works well as a flavorful main course, pairing smoky, sweet, and spiced elements with fresh citrus and herbs for contrast. It offers a layered taste experience highlighting paprika and cayenne spiced chicken, charred corn’s texture, and maple caramel’s rich sweetness.
Chicken breasts can be substituted by flattening them evenly before seasoning and cooking for even results. Fresh corn may be cut from the cob or frozen corn thawed before charring, according to availability.
Ingredients
For the Chicken
- 2 tablespoon olive oil
- 2 teaspoon paprika ground
- ½ tsp cayenne pepper
- 1 teaspoon thyme dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 chicken thigh note 1, boneless and skinless
- 2 cups corn kernels (note 2)
Smoky maple caramel
- 1 cup maple syrup
- 1 teaspoon liquid smoke
- 2 tablespoon water warm
To serve
- lime wedges
- Coriander fresh
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
- To substitute chicken breasts, flatten them evenly between sheets of greaseproof paper before seasoning and cooking.
- You can use fresh corn cut from the cob or frozen corn, defrosted before charring.
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
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