Marinated chicken thigh with rice, roasted red peppers and corn and black bean salsa
This week’s Homegrown Chef Melissa Pollard, of The Elms Cafe, shares one of her recipes.
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Marinade chicken thighs in chilli, ginger, garlic, lime juice, coriander and coconut oil.
Sear both sides until cooked.
Cooked basmati rice
Roasted red peppers – you roast these whole in the oven until tender. When cool, peel skin off and slice.
Advocado fan.
Lime wedge.
Organic gluten free corn chips to serve on top
Corn and black bean salsa
I put the whole corn cob with husk on in the oven for 30 minutes.
Allow to cool.
Pull husk off and remove corn off cob, toss in a bowl with diced red onion, diced tomato, cooked black beans and coriander.
To cook black beans, boil in a pot until tender, around 15 to 20 minutes.
Enjoy!
MORE RECIPES:
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