- For the chicken
- 2tsp each dried basil, tarragon, smoke paprika and oregano
- 2 garlic cloves, crushed
- zest and juice 2 lemons
- 4tbsp olive oil
- 4 free-range chicken breasts, skin on
- for the salad
- 3 corn cobs
- 1 bag mixed salad leaves
- 4 spring onions
- 1-2 red chillies, deseeded and sliced
- juice 2 limes
- 3tbsp olive oil
- for the yogurt
- 400ml (14 fl oz) Greek yogurt
- 1-2 tsps harissa or chilli paste (to taste)
- juice ½ lime
- toasted pittas and extra lime wedges to serve
Mix the marinade ingredients together, add the chicken breasts, toss to coat and leave to marinate for at least 30 minutes, or up to overnight if you can. When ready to cook, heat the oven to 200C fan 180C, 400F, gas 6. Shake off the excess marinade from the chicken, place on a baking sheet and cook for around 20 minutes, until the skin is crisp and the meat is cooked through.
Meanwhile, heat a griddle pan, rub a little oil over the corn cobs and cook for around 10 minutes, turning occasionally until bright yellow and blackened in places. Stand the cob upright and strip the corn from it using a sharp knife in downward strokes. Mix the corn with the remaining salad ingredients and dress with the lime juice and olive oil and a touch of seasoning.
Mix the yogurt with the harissa and lime juice and season to taste. When the chicken breasts are cooked, slice and serve with the salad, yogurt, toasted pittas and lime wedges.