Name: Garlic-chilli chicken rolls with corn relish and spicy mayonnaise
Yield: 4
Ingredients: ¼ cup (firmly packed) oregano; 3 garlic cloves, coarsely chopped; 2 small red chillies, coarsely chopped; 2 tsp smoked paprika; 60 ml olive oil (¼ cup); 8 chicken thigh fillets, skin on, skin slashed; To serve: soft bread rolls, halved, buttered; To serve: rocket; Corn relish; 2 corn cobs, kernels removed; ½ cup coarsely chopped coriander; 3 spring onions, thinly sliced; 60 ml olive oil (¼ cup); Juice of 2 limes, or to taste; Spicy mayonnaise; 300 gm mayonnaise (1 cup); Juice of 1 lime, or to taste; 3 small red chillies, finely chopped; 1 garlic clove, finely chopped; 2 tsp smoked paprika

Ingredients

¼ cup (firmly packed) oregano

3 garlic cloves, coarsely chopped

2 small red chillies, coarsely chopped

2 tsp smoked paprika

60 ml olive oil (¼ cup)

8 chicken thigh fillets, skin on, skin slashed

To serve: soft bread rolls, halved, buttered

To serve: rocket

Corn relish

2 corn cobs, kernels removed

½ cup coarsely chopped coriander

3 spring onions, thinly sliced

60 ml olive oil (¼ cup)

Juice of 2 limes, or to taste

Spicy mayonnaise

300 gm mayonnaise (1 cup)

Juice of 1 lime, or to taste

3 small red chillies, finely chopped

1 garlic clove, finely chopped

2 tsp smoked paprika

Method

Main

1.Preheat oven to 200C. Pound oregano, garlic, chillies, paprika and 2 tsp sea salt in a mortar and pestle to a coarse paste (or process in a small food processor), add oil and season to taste. Place in a snap-lock bag with chicken, massaging well to coat thoroughly, and set aside for 10 minutes to marinate.

2.For corn relish, cook corn in a saucepan of boiling water until tender (5-10 minutes), drain, refresh and drain well. Combine in a bowl with coriander and spring onion. Just before serving, add oil and lime juice, season to taste and stir to combine well.

3.Heat a large ovenproof frying pan over medium-high heat. Add chicken skin-side down, cover with a piece of baking paper, weight with a saucepan and cook until skin is golden (5-6 minutes). Remove pan and baking paper, turn and cook until browned (2-3 minutes). Turn once again so chicken is skin-side down, transfer to oven and cook through (3-4 minutes).

4.Meanwhile, for spicy mayonnaise, combine ingredients in a bowl, season to taste and set aside.

5.To serve, spread rolls with spicy mayonnaise, stuff with chicken and rocket, add corn relish to taste, season to taste and serve.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz