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Summer Times presents a selection of chef Bevan Smith’s favourite summer recipes from Riverstone Kitchen’s Otago Daily Times Fresh column.
Sumptuous chicken served warm on salad
80ml extra virgin olive oil
3 cobs fresh sweet corn, kernels removed from cob
1 whole free-range chicken, jointed into breasts and thighs, bone removed
salt and pepper
1 punnet cherry tomatoes, sliced in half
red chilli, finely chopped (optional)
small red onion, finely sliced
1 cup basil leaves, picked
2 handfuls rocket or peppery salad greens
zest and juice of 1 lime
Preheat oven to 200degC.
Heat a third of the olive oil in a heavy-based, ovenproof frying pan. Saute the corn for 2-3 minutes or until just cooked. Remove corn from pan and set aside to cool.
Return the same pan to a high heat, add another third of the olive oil and brown the chicken pieces, lightly seasoned, skin side down in the pan until skin turns a deep golden brown.
Place pan in oven and roast chicken for 6-7 minutes or until almost cooked. Remove from oven and allow to rest.
In a bowl add remaining salad ingredients including the corn, season to taste. Add resting juices from the chicken and the remaining olive oil, toss lightly and divide between four plates. Slice chicken into three pieces each and place on top of the salad.