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Grilled Paprika Chicken with Zucchini Noodles, Tomato & Sweetcorn Salad

Grilled Paprika Chicken with Zucchini Noodles, Tomato & Sweetcorn Salad

GRILLED PAPRIKA CHICKEN WITH ZUCCHINI NOODLES, TOMATO & SWEETCORN SALAD

Serves 6

2 Tbsp Spice Trader cumin seeds , ground and toasted
1 small onion, chopped
4-6 cloves garlic, crushed
1 Tbsp La Chinata sweet smoked paprika
1 lemon, juiced
½ Tsp Spice Trader chilli flakes
1 cup Mahoe greek yoghurt
1 ½ Tbsp Fresh As oregano powder
Sea salt and freshly ground black pepper
12 boneless free-range chicken thighs
Lemon wedges and parsley for garnish 

For the salad

2 Tbsp extra virgin olive oil (EVO)
¼ cup Sabato Pesto alla Genovese
2 cobs sweetcorn, microwaved until tender in the husks and then peeled and shucked
20 cherry tomatoes (various colours), halved
2 zucchini, made into ribbons with a spiral cutter
1 avocado, peeled and cubed
½ cup fresh basil leaves
2 Tbsp Pinoli pine nuts , toasted 

Combine cumin, onion, garlic, smoked paprika, lemon juice and chilli flakes in blender and pulse.  Add yoghurt and oregano, season and pulse to combine. Pour over chicken and mix well to coat.  Cover and leave to marinade for 1-2 hours.

Preheat grill pan and cook until juices of chicken run clear. Garnish with lemon and parsley.

For the salad dressing combine EVO and pesto.  Mix vegetables together and toss lightly with dressing and top with toasted pine nuts.

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Sabato


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