Honey and paprika chicken with carrot and olive salad
3 tsp, sweet
1½ tsp, ground
skinless chicken drumstick
12 individual, lovely legs, (buy 1.5kg)
4 large, chopped
3 individual, cobs, husks removed
cooked brown rice
1½ cup(s), (255g)
green olives, drained
90 g, pitted, sliced, (3/4 cup)
2 cup(s), baby, (60g)
1 x 3 second spray(s)
- 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.
- 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).
- 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.
- Serve honey and paprika chicken with rice salad.