Today's Recipe: Smoky Chicken with Warm Corn & Potato Salad [Scot Region]

Summary

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A QUICK and tasty weeknight supper, on the table in 20 minutes. SERVES 4 Ingredients 500g bag new potatoes 2 large corn cobs Half a red onion, thinly sliced Juice 1 lime 2 tbsp olive oil 2 garlic cloves, crushed Half-1 tsp sweet smoked paprika 4 skinless chicken breasts, each halved across the middle to make 2 thin escalopes Small bunch coriander, leaves roughly chopped Lime wedges (optional), to serve Method 1 Bring to the boil a saucepan of water large enough to hold the potatoes and corn. Cook the potatoes for 12 minutes, adding the corn after six minutes, until both are tender. 2 Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl.

3 Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated. 4 Heat a griddle pan, then griddle the chicken for three minutes on each side. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end, then slice down the length, cutting off the kernels in strips.

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Today's Recipe: Smoky Chicken with Warm Corn & Potato Salad [Scot Region]

5 Mix i...

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