I get most of my kicks in the kitchen when I just wing it. It amazes me that unless I’m planning to cook something in particular, I pretty much buy the same things week in, week out when I go grocery shopping, but frequently come up with surprising new ways to put them together.
Take last week for example. Adam was supposed to make dinner while I was at yoga, but instead he took a nap and was still out like a light when I got home. I had some chicken thighs (standard shopping list item) in the fridge so started with those. I asked myself what I could do to make them a bit more exciting, and scanning the contents of the pantry my gaze landed on the super-amazing smoked paprika that I bought in Madrid. Yes! And from there I concocted my paprika-marinated chicken with spicy Mexican salad and prosciutto.
Serves 2 – 3
500g chicken thighs
1/4 tsp smoked paprika
Extra virgin olive oil
Salt and pepper
1 tsp lemon or lime juice
1/4 tsp dried chilli flakes
1 Baby cos lettuce
1 cob of corn
1/2 red capsicum
1 ripe but firm avocado
Light your BBQ or heat up a griddle pan on your stovetop.
Rub the chicken thighs with some of the oil then season with salt, pepper and the paprika. Cover and leave to marinate for at least 15 minutes.
Remove the husk from the corn, rub with a little oil then place on the BBQ or griddle pan, turning every few minutes to cook evenly.
Into a large bowl, shred the lettuce, finely slice the capsicum, and dice the avocado into 1cm chunks. Tear the prosciutto into smaller pieces and set aside.
When the BBQ or pan is hot enough, put the chicken on and cook on both sides until done. Remove to rest.
Take the corn off when it is cooked to your liking, and leave for a few minutes to cool. When it has cooled enough to handle, using a sharp knife cut the kernels away from the cob and add to the bowl.
To make the dressing, start with a good pinch of salt and some ground pepper then add the chilli flakes, lemon or lime juice and 3 tsp of the oil. Mix well.
When the chicken has rested, slice the thighs into strips approximately 1cm wide.
Dress the salad then arrange onto serving plates as a bed for the chicken slices, and scatter the prosciutto over the top.
Come and get it!