Recipe: Chicken with Sweetcorn Pasta

CHICKEN WITH SWEETCORN PASTA

1 red onion, diced
a small bunch of Thyme, finely chopped
100ml Balsamic Vinegar
60g Honey
100ml extra virgin olive oil
salt and fresh ground black pepper
8 chicken legs, boned with skin left on
200g cooked pasta (ideally fregula)
2 corn cobs, with husks still attached
175ml fresh chicken stock
grated Parmesan cheese, to taste
FOR THE VINAIGRETTE:
60ml red wine vinegar
5g Dijon mustard
125ml extra virgin olive oil
1 pomegranate, peeled
salt and fresh ground black pepper

Mix together the onion, thyme , balsamic vinegar, honey and olive oil. Season with salt and freshly ground pepper.

Toss the chicken legs with the onion mixture. Cover and marinate in the fridge overnight.

Grill the corn cobs until charred on all sides. Peel off the husks and scrape off the kernels.

Heat a large griddle pan until smoking hot. Pat dry the chicken legs and cook on the griddle for 6-7 minutes on each side, until browned and cooked through.

Meanwhile, place the charred sweetcorn, pasta and stock in a saucepan. Bring to the boil and cook briskly for 5 minutes until all the stock has been absorbed. Add the Parmesan cheese and season with salt and freshly ground pepper and toss together.

To make the vinaigrette simply whisk together the red wine vinegar, mustard and olive oil. Mix in the pomegranate seeds and season with salt and freshly ground pepper.

Serve the chicken on top of the sweetcorn pasta mixture, drizzled with pomegranate vinaigrette.

Servings: 4
adapted from source: Simon Rimmer