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.