Buffet Olives - Mexican Chicken Foldover with Pimiento Stuffed Olives - The largest Table Olive producer in South Africa

Buffet Olives - Mexican Chicken Foldover with Pimiento Stuffed Olives - The largest Table Olive producer in South Africa

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Mexican Chicken Foldover with Pimiento Stuffed Olives

INGREDIENTS

400g skinless, boned free-range chicken thighs 1 x tablespoon ground coriander 1 x tablespoon ground smoked cumin 1 x tablespoon smoked paprika 2 x fresh garlic cloves roughly chopped 1 small onion coarsely chopped 3 tablespoons extra virgin olive oil Half a lemon (squeezed for juice) A grind or two of course sea salt and black pepper 2 x fresh sweet corn on the cob A small red onion A couple of red chillies finely sliced A small handful of Buffet Pimiento Stuffed Olives sliced in half A couple of table spoons of sour cream (or crème fraiche) A handful of roughly torn fresh coriander Some lemon wedges to serve 8 x Mexican style store-bought tortilla wraps or flatbreads

METHOD

Rinse the chicken pieces under some running cold water and then place into a glass bowl. Add all the spices, the garlic, the onion, the olive oil, the lemon juice and salt & pepper and mix/combine very well. Leave the chicken to marinate for at least an hour (overnight would be best). When you are ready to cook, remove the chicken for the marinade (discarding the pieces of garlic and onion) and place it into a hot non-stick frying pan with a little heated olive oil. Start at high heat to sear the chicken until the outside is nicely browned (about 3-5 min per side) and then lower the heat to prevent burning and gently cook through (another 5-10min in total) according to your taste (add some more oil if needed whilst cooking). Check the chicken continuously to make you do not over-cook it and dry it out (you still want the chicken to be nice and juicy for serving). While the chicken is cooking, bring some water to a boil in a pot and cook the sweet corn to your liking (nice and crunchy is best). When they are cooked, remove and allow to cool so that you can handle them with your fingers. When the chicken is cooked, remove from the pan and allow to rest/cool so that you can handle them with your fingers. While the chicken and corn are cooling, you can prepare the rest of the ingredients for your foldover. Finely slice your red onion and place the slices in some cold water to make them milder (about 5 min will do then remove and dry). Place your olives, chillies, torn coriander, lemon wedges, red onions & sour cream into little serving bowls. When the chicken has cooled, either cut into small cubes or shred with two forks (place into a serving bowl). When the corn has cooled, cut the corn kernels off the husk using a sharp knife (place the kernels into a serving bowl). Place your wraps onto a serving plate (either cold or warmed according to taste). Start building your wraps with your ingredients and enjoy with a nice cold glass of dry white wine.

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INGREDIENTS

400g skinless, boned free-range chicken thighs 1 x tablespoon ground coriander 1 x tablespoon ground smoked cumin 1 x tablespoon smoked paprika 2 x fresh garlic cloves roughly chopped 1 small onion coarsely chopped 3 tablespoons extra virgin olive oil Half a lemon (squeezed for juice) A grind or two of course sea salt and black pepper 2 x fresh sweet corn on the cob A small red onion A couple of red chillies finely sliced A small handful of Buffet Pimiento Stuffed Olives sliced in half A couple of table spoons of sour cream (or crème fraiche) A handful of roughly torn fresh coriander Some lemon wedges to serve 8 x Mexican style store-bought tortilla wraps or flatbreads

METHOD

Rinse the chicken pieces under some running cold water and then place into a glass bowl. Add all the spices, the garlic, the onion, the olive oil, the lemon juice and salt & pepper and mix/combine very well. Leave the chicken to marinate for at least an hour (overnight would be best). When you are ready to cook, remove the chicken for the marinade (discarding the pieces of garlic and onion) and place it into a hot non-stick frying pan with a little heated olive oil. Start at high heat to sear the chicken until the outside is nicely browned (about 3-5 min per side) and then lower the heat to prevent burning and gently cook through (another 5-10min in total) according to your taste (add some more oil if needed whilst cooking). Check the chicken continuously to make you do not over-cook it and dry it out (you still want the chicken to be nice and juicy for serving). While the chicken is cooking, bring some water to a boil in a pot and cook the sweet corn to your liking (nice and crunchy is best). When they are cooked, remove and allow to cool so that you can handle them with your fingers. When the chicken is cooked, remove from the pan and allow to rest/cool so that you can handle them with your fingers. While the chicken and corn are cooling, you can prepare the rest of the ingredients for your foldover. Finely slice your red onion and place the slices in some cold water to make them milder (about 5 min will do then remove and dry). Place your olives, chillies, torn coriander, lemon wedges, red onions & sour cream into little serving bowls. When the chicken has cooled, either cut into small cubes or shred with two forks (place into a serving bowl). When the corn has cooled, cut the corn kernels off the husk using a sharp knife (place the kernels into a serving bowl). Place your wraps onto a serving plate (either cold or warmed according to taste). Start building your wraps with your ingredients and enjoy with a nice cold glass of dry white wine.