Honey and paprika chicken with carrot and olive salad
6
Points®
Total time: 3 hr 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Sweet marinated chicken and chunky salad make for a filling and delicious lunch or dinner combination. Make it picnic-friendly by serving cold
Ingredients
Olive oil
3 tsp
Honey
1½ tbs
Ground paprika
3 tsp, sweet
Fennel seeds
1½ tsp, ground
Skinless chicken drumstick
12 individual, lovely legs, (buy 1.5kg)
Orange rind
2 tsp
No added sugar orange juice
1 cup(s)
Carrot(s)
4 large, chopped
Corn
3 cob(s), large, cobs, husks removed
Cooked brown rice
1½ cup(s), (255g)
Pitted green olives
90 g, pitted, sliced, (3/4 cup)
Rocket
2 cup(s), baby, (60g)
Balsamic vinegar
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
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.
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