Chicken and corn with green pepper sauce.
Cook time: 45 mins | Prep time: 15 mins | Serves: 4
Ingredients.
1kg chicken thigh fillets
3 garlic cloves, peeled
1 Spanish onion, thin wedges
2 corn, hulled
1 green capsicum, cut in half with seeds removed
1 green pepper, cut in half with seeds removed
30ml apple cider vinegar
30ml olive oil
salt and pepper to taste
Garnish:
Coriander
Method.
1. Preheat the oven to 180°C fan forced (350°F). In a large 30cm baking tray add chicken thigh fillets, garlic cloves, corn and onion.
2. Sit the capsicum and pepper on top with the skin side up. Add apple cider vinegar, 1 cup of water, olive oil, salt and pepper.
3. Bake for 40 minutes uncovered. Remove the skin from the capsicum and place in a blender with the green pepper, garlic cloves and 80ml of pan juices. Blend until smooth.
4. Spoon over half the sauce onto the chicken pieces. Serve the rest of the sauce on the side. Sprinkle chopped coriander, extra olive oil on top and serve with warm corn tortillas.
