Spanish Chicken
3 single chicken breast fillets, cut into strips
1 tablespoon vegetable oil for cooking chicken
3 1/2 teaspoons smoked paprika
1 1/2 teaspoons chilli flakes (adjust to taste)
2 1/2 teaspoons garlic and herb salt
1 tablespoon chopped basil
2 1/4 teaspoons whole fennel seeds
Roasted Corn Salsa
310 gram tin of corn kernels
2 teaspoons vegetable oil
1 large tomato, finely diced
1/2 spanish or red onion, finely diced
1/4 cup fresh coriander leaves
Rocket or green salad for serving
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Spanish Chicken
Combine spices in a plastic bag and mix well (add all the chilli flakes for a hot
and spicy flavour, or reduce for a milder flavour). Add chicken pieces to the bag,
seal & shake well to coat the chicken pieces with the spice mix. Remove chicken
from the bag, and set aside.
Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the chicken
and cook for approximately 4 to 5 minutes until cooked. Remove to a side plate,
cover withaluminium foil and allow to stand for 3 minutes.
Serve on top of a bed of rocket or green salad and top with the Roasted Corn Salsa.
Roasted Corn Salsa
Drain corn and pat dry with kitchen paper towel. Heat the oil in a frying pan over
a medium heat. Add the corn and cook for approximately 4 minutes until light brown.
Remove to a side plate and allow to cool.
Place remaining ingredients in a bowl, add corn and stir to combine.
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