Easy CHICKEN WITH PISTACHIO THYME STUFFING AND GRILLED CORN SALSA

SERVES 4–5

READY IN: 40 MINUTES

PREP TIME: 20 MINUTES

COOK TIME: 25 MINUTES

CHICKEN WITH PISTACHIO THYME STUFFING

¼ cup pistachio nuts

3–4 tablespoons finely chopped thyme leaves

1 tablespoon olive oil

1 tablespoon runny honey

80g thinly sliced prosciutto

600g boneless, skinless chicken thighs

GRILLED CORN SALSA

4 corncobs, husk and silk removed

1 red chilli, seeds removed, finely sliced

1 tablespoon olive oil

¼ cup finely sliced chives

zest and juice of 1 lime

SALAD

4–5 handfuls rocket or salad leaves

1 bunch (4–5) baby radishes, trimmed and thinly sliced

2 tablespoons poppy seeds (optional)

1 tablespoon extra virgin olive oil

juice of 1 lime

TO SERVE

1 lime, cut into wedges (optional)

PREHEAT oven to 200°C. Line an oven tray with baking paper.

1 Finely chop pistachios (or blitz in a food processor) and combine with thyme, olive oil and honey.

2 Lay one prosciutto slice (with the short end facing you) on prepared tray. Lay one of the chicken thighs on top (tuck under overhanging flesh) and sprinkle pistachio mixture over chicken (about 1–2 teaspoons per thigh). Roll prosciutto and chicken over on themselves, so they are tightly wrapped. Repeat with remaining prosciutto and chicken thighs. Place on prepared tray and bake for 15–18 minutes or until cooked through.

3 While chicken cooks, prepare rest of meal. Remove corn kernels from cobs, by first slicing one end off the cob so it can stand up straight without wobbling, then use a sharp knife to slice downwards. Combine with chilli and olive oil in a small bowl and set aside. Toss all salad ingredients together.

4 When chicken is cooked, change oven setting to grill, scatter corn and chilli around chicken and place on a higher rack in the oven (not at the very top or it may burn). Grill until prosciutto is brown and crispy, 3–5 minutes. Remove chicken from oven and set aside to rest for a few minutes.  Return corn to oven to continue grilling for 1–2 minutes until slightly golden. Toss corn and chilli with chives and lime zest and juice.

TO SERVE place a handful of salad, some grilled corn salsa and 1–2 chicken thighs on each plate. Squeeze over extra lime juice just before eating, if desired.