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Home > Selector Magazine > Food > Lyndey Milan’s chipotle coffee chicken with corn and rainbow chard
Food

Lyndey Milan’s chipotle coffee chicken with corn and rainbow chard

Preparation time
10 minutes + 30 minutes marinating
Cooking time
30 Minutes
Serves
4

INGREDIENTS

4 chicken Maryland

4 corn cobs, husks removed

2 tbsp (40ml) extra virgin olive oil

250g rainbow chard or silverbeet,

roughly chopped

Marinade

¼ cup (60ml) cold strong brewed coffee

90g chipotle in adobo

1 tbsp mild chili powder (optional or more to taste)

2 tsp ground cumin

2 tsp dried oregano

2 tbsp (40ml) extra virgin olive oil

Salt and freshly ground black pepper

2 cloves garlic, finely chopped

 

METHOD

1. Combine marinade ingredients in an oven-proof dish. Add chicken, turn to coat and leave for 30 min or, covered, in the fridge for an hour or overnight.

2. Pre-heat oven to 200ºC (180ºC fan-forced).

3. Bake chicken skin side down for 15 minutes. Turn skin side up and return to oven, along with corn on a separate baking tray, drizzle with a little oil. Bake for another 15 minutes.

4. Meanwhile, heat remaining oil in a medium-large saucepan over medium-high heat. Add the rainbow chard stems for a minute or two, then the leaves. Toss to coat with oil, then cover with a lid and cook for a few minutes or until stems are just tender and leaves are wilted.

5. Divide chicken amongst four plates, top with pan juices and serve with corn and rainbow chard.

Food
Preparation time
10 minutes + 30 minutes marinating
Cooking time
30 Minutes
Serves
4

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