Name: Peri-Peri Chicken Breasts with Blackened Corn Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 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

By Rebecca Smith

published 22 May 12

Ingredients

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

Method

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.

Rebecca Smith

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Serves	4
Skill	Easy
Preparation Time	20 mins
Cooking Time	20 mins
Total Time	40 mins

Peri-Peri Chicken Breasts with Blackened Corn Salad Recipe

Ingredients

Method

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