CHILLI CHICKEN, LIME AND CORN NA­CHOS

Super Food Ideas - - WEEKNIGHT -

SERVES 4 PREP 20 MIN­UTES COOK 45 MIN­UTES

¹⁄³ cup fresh co­rian­der leaves 2 ta­ble­spoons sweet chilli sauce ½ tea­spoon ground cumin ¼ cup lime juice 2 x 250g chicken breast fil­lets 1kg or­ange sweet potato, peeled, thinly sliced Olive oil cook­ing spray 2 corn cobs, husks and silk re­moved 1 av­o­cado, diced 2 green onions, sliced 1 long green chilli, thinly sliced ¹⁄³ cup grated pizza cheese 2 ta­ble­spoons roughly chopped fresh mint leaves Lime wedges, to serve 1 Finely chop ½ the co­rian­der leaves. Com­bine sweet chilli sauce, cumin, chopped co­rian­der and 1 ta­ble­spoon lime juice in a small bowl. 2 Place 1 chicken breast fil­let on a chop­ping board. Us­ing a large knife cut chicken in half hor­i­zon­tally to form 2 thin fil­lets. Re­peat with re­main­ing chicken. Place chicken and chilli mix­ture in a snap-lock bag. Seal bag. Rub to coat. Re­frig­er­ate for 30 min­utes, if time per­mits. 3 Mean­while, pre­heat oven to 200°C/180°C fan-forced. Place 2 greased wire racks over 2 large bak­ing trays. Place potato, in a sin­gle layer, on wire racks. Spray with oil. Sea­son with salt and pep­per. Bake for 20 to 25 min­utes or un­til golden and crisp. 4 Place corn and 1 ta­ble­spoon wa­ter in a mi­crowave-safe dish. Cover with plas­tic wrap. Mi­crowave on HIGH (100%) for 2 to 3 min­utes or un­til just ten­der. 5 Heat a greased bar­be­cue plate on medium-high heat (see note). Add chicken. Cook for 2 to 3 min­utes each side or un­til browned and just cooked through. Trans­fer to a plate. Cover with foil. Stand for 5 min­utes to rest.

6 Mean­while, add corn to bar­be­cue plate. Cook, turn­ing, for 5 min­utes or un­til be­gin­ning to char. Trans­fer to a chop­ping board. Stand for 2 min­utes or un­til cool enough to han­dle. Us­ing a sharp knife, cut ker­nels from cob in large pieces. Place corn in a bowl with av­o­cado, onion, chilli and re­main­ing lime juice. Gen­tly toss to com­bine. 7 Pre­heat grill on medium. Ar­range sweet potato in a flame­proof, heat­proof serv­ing dish. Sprin­kle with cheese. Grill for 5 min­utes or un­til cheese has melted. Slice chicken and place on sweet potato. Top with corn mix­ture. Sprin­kle with re­main­ing co­rian­der and mint. Serve im­me­di­ately with lime wedges. NU­TRI­TION: (per serve) 2229kj; 19.2g fat; 5.5g sat fat; 39.1g pro­tein; 44.2g carbs; 11.4g fi­bre; 81mg chol; 308mg sodium.

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