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Paprika chicken with corn mash and roast tomatoes
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Master deliciously versatile chicken loin with these creative tricks!
Ingredients:
  • 5.00 gm smoked paprika
  • 2.50 gm ground cumin
  • 1/4 tsp dried chilli flakes
  • 42.00 gm lemon juice
  • 600g chicken tenderloins
  • 250g cherry truss tomatoes
  • Olive oil cooking spray
  • 1 red onion, finely chopped
  • 4 cobs corn, kernels removed
  • 2 sprigs fresh thyme
  • 127.50 gm chicken style liquid stock
Instructions:
  • In a glass or ceramic bowl, mix together paprika, cumin, chili, lemon juice, and half of the oil. Add the chicken and toss to coat evenly.
  • - Preheat your oven to 200°C/180°C fan-forced and line a baking tray with parchment paper. - Arrange the tomatoes on the tray and give them a light spray of oil. - Roast for 15 minutes or until they are perfectly tender. - Keep them covered to retain their warmth until ready to serve.
  • In a saucepan over medium-high heat, heat the remaining oil. Cook onion and garlic, stirring often, until softened, about 3 minutes. Add corn kernels, thyme, and stock. Bring to a boil, then reduce heat to medium-low. Simmer covered, stirring occasionally, until corn is tender, about 15 minutes. Blend mixture until nearly smooth. Season with salt and pepper.
  • Heat a large non-stick frying pan over medium-high heat. Cook chicken for 5 to 7 minutes on each side until golden brown and cooked through. Serve alongside corn mash and roasted tomatoes.

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