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Photo of Honey and paprika chicken with carrot and olive salad by WW

Honey and paprika chicken with carrot and olive salad

Total Time
3 hr 45 min
20 min
25 min
Sweet marinated chicken and chunky salad make for a filling and delicious lunch or dinner combination. Make it picnic-friendly by serving cold


Olive oil

3 tsp


1½ tbs

Ground paprika

3 tsp, sweet

Fennel seeds

1½ tsp, ground

Skinless chicken drumstick

12 individual, bone removed, lovely legs, (buy 1.5kg)

Orange rind

2 tsp

No added sugar orange juice

1 cup(s)


4 large, chopped


3 cob(s), large, cobs, husks removed

Cooked brown rice

1½ cup(s), (255g)

Pitted green olives

90 g, pitted, sliced, (3/4 cup)


2 cup(s), baby, (60g)

Balsamic vinegar

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Combine oil, honey, paprika, fennel and 2 teaspoons water in a large bowl. Add chicken and turn to coat. Cover and refrigerate for 3 hours.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, for 5 minutes or until browned. Add rind and juice and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until chicken is cooked through. Remove from pan (see tip).
  3. Meanwhile, boil, steam or microwave carrots and corn, separately, until just tender. Drain. Remove kernels from corn cobs and place in a bowl (see Quick Tip p13). Add carrot, rice, olives and rocket. Drizzle with vinegar and toss to combine.
  4. Serve honey and paprika chicken with rice salad.


TIPS: Chicken lovely legs are drumsticks with the bones trimmed and skin removed. They are available from most supermarkets or from chicken shops.To take this on a picnic, transfer chicken and rice salad (without dressing) into separate airtight containers. Place vinegar in a small airtight container and pack with salad. Spoon the pan juices over the chicken. Refrigerate containers until required and transport in a cooler bag with ice bricks.