CHICKEN CUTLETS WITH CORN RELISH
Preparation time: 20 minutes
Total cooking time: 30 minutes
Serves 4
Ingredients
8 chicken thigh cutlets with skin
1 tablespoon olive oil
1 small clove garlic, crushed
¼ teaspoon ground turmeric
½ teaspoon salt
CORN RELISH
1 cup (200 g/61/2 oz) corn kernels, fresh or canned
1 tablespoon olive oil
1 red chilli, seeded and chopped
1 small green capsicum, finelyChopped
1 onion, finely chopped
4 tablespoons white vinegar
3 tablespoons sugar
1 teaspoon wholegrain mustard
3 teaspoons cornflour
1 teaspoon paprika
1 teaspoon finely chopped fresh coriander leaves
1 tablespoon olive oil, extra
Steps
1 Prick the chicken skin and put in a large pan of boiling water. Simmer for 5 minutes. Drain and cool. Mix the olive oil, garlic, turmeric and salt and rub over the skin of the chicken.
2 To make the relish, cook the fresh corn in boiling water for 2-3 minutes or until tender, then drain. (If using canned corn, drain, but do not cook.) Heat the oil in a pan. Add the chilli, capsicum and onion and cook until tender. Add the corn, vinegar, sugar and mustard and cook, stirring, for a further 5 minutes. Blend the cornflour with 125 ml (4 fl oz) water Until Smooth and add to the relish. Bring to the boil, reduce the heat and stir until thickened. Stir in the paprika,Coriander and extra oil. Leave to cool.
3 Cook the chicken, skin-side-up, on a hot, lightly oiled barbecue grill or flat plate for 2 minutes, then turn and cook for 4 minutes. Continue cooking for another 5-10 minutes, turning frequently, until the chicken is well browned and cooked through. Serve with the corn relish.
NUTRITION PER SERVE
Protein 36 g; Fat 39 g; Carbohydrate 14 g; Dietary Fibre 1 g; Cholesterol 110 mg; 2280 kJ (545 cal)
STORAGE: The corn relish will keep for us to 4 days in a jar in the fridge.
