Serves 4 People
20 Mins Prepartation
45 Mins Cooking
INGREDIENTS
4 skinless chicken thigh fillets
100ml extra virgin olive oil
1 tbs maple syrup
2 tsp smoked paprika
4 corn cobs, silks removed
375g rotelle pasta
1 bunch oregano, leaves picked
1/2 small garlic clove, crushed
1/2 tsp dried chilli flakes, plus extra to serve (optional)
Juice of 1/2 lemon
1 cup (300g) mayonnaise
Watercress sprigs, to serve
METHOD
Combine chicken, 2 tbs oil, maple syrup and paprika in a bowl and set aside.
Heat a chargrill pan or barbecue to high heat. Grill corn, turning occasionally, for 20 minutes or until grill marks appear all over. When cool enough to handle, slice kernels from cobs into a bowl.
Meanwhile, cook the pasta according to packet instructions. Drain and rinse under cold running water.
Reduce chargrill pan or barbecue to medium-high heat and grill marinated chicken for 31/2 minutes each side or until cooked through. Transfer to a plate and cover to keep warm.
To make dressing, using a mortar and pestle, pound oregano, garlic and chilli to a paste. Transfer to a bowl and stir through lemon juice, mayonnaise, 1/4 cup (60ml) water and remaining 1/4 cup (60ml) oil. Add pasta and corn, and stir to combine. Slice chicken and transfer to a serving platter with pasta salad. Scatter with extra chilli, if using, and watercress to serve.
