The Hastings Mail - - COMMUNITY COOKBOOK - Salad Smoked pa­prika chicken

Ready in 40 min­utes

800g pota­toes, scrubbed and diced 2–3cm

1 tea­spoon smoked pa­prika 1 cap­sicum

red onion

2-3 hand­fuls baby spinach leaves 1 cup grated cheese

cup sour cream

2 ta­ble­spoons may­on­naise 1 tea­spoon mus­tard (like Di­jon, whole­grain)

600g bone­less, skin­less chicken thighs

Zest of 1 or­ange

tea­spoon smoked pa­prika 1 tea­spoon mus­tard (like Di­jon, whole­grain)

2 ta­ble­spoons tomato sauce 1 ta­ble­spoon sweet chilli sauce

Pre­heat oven to 220C. Line an oven tray with bak­ing paper. Pre­heat bar­be­cue grill or hot plate to medium-high (if us­ing).

1. Toss pota­toes on pre­pared tray with first mea­sure of smoked pa­prika and a lit­tle oil. Sea­son with salt and pep­per and bake for 25-30 min­utes, un­til golden and cooked through. Turn once dur­ing cook­ing. Set aside to cool slightly.

2. Pat chicken dry with paper tow­els and place in a large bowl with or­ange zest, sec­ond mea­sure of pa­prika, mus­tard, tomato sauce and sweet chilli sauce. Sea­son with salt and pep­per and mix to com­bine. Set aside to mar­i­nate for 10-15 min­utes.

3. While pota­toes are cook­ing and chicken is mar­i­nat­ing, pre­pare the rest of the salad. Re­move core and seeds from

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