With bonfire night nearly upon us, this recipe should go down a treat.
- 2 Chicken breasts
- 1 Tsp smoked paprika
- 1 Clove of garlic
- 1 Red onion
- 1 Tin of sweet corn
- 3 Tbsps fresh coriander
- 3 Tbsps sour cream
- 1 Lime
- 1/2 Cup of sliced chorizo
- 350g New Potatoes
- 4 Wooden skewers
Fully submerge the skewers in water and leave for at least 30 minutes.
Peel and finely dice the red onion, mince the garlic and roughly chop the coriander.
Cut the potatoes in half and chop the chicken into bite sized pieces.
Mix the chicken in a bowl with the paprika and season with salt and pepper. Add the garlic, 2 tbsps of red onion and the zest and juice of the lime, mix in 1 tbsp of olive oil and 2 tbsps of coriander.
Boil the potatoes for around 15 minutes, once done drain and keep to one side.
Turn your grill to high, remove the skewers from the water and thread the chicken onto them. Place the skewers on a baking tray under the grill for around 10 minutes, turning half way through.
Whilst the chicken is cooking fry your chorizo in a small frying pan until cooked.
Drain the sweet corn and mix in the bowl with the potatoes. Add 1 tbsp of coriander, the red onion and cooked chorizo. Drizzle over some olive oil and add a pinch of salt and pepper – give it a good mix to combine.
Serve with a dollop of sour cream and the skewers on the side.
Mark’s top tip
Limes can be tough to squeeze by hand but if you roll the lime on your counter top it will soften, making the job a little easier.