New Idea — 14 August 2017

OUR BEST-EVER

Flavoursome

meals to

take your

tastebuds^

on a holiday!

TURN OVER FOR MORE

DELICIOUS RECIPES

Fresh,

new

recipes

Foo

d

1½ cups fresh coriander leaves

2 large avocados, thickly sliced

DRESSING

¼ cup lime juice

¼ cup Mission Roasted

Tomatillo Salsa

2 tblsps extra virgin olive oil

1 tblsp honey

1 clove garlic, crushed

1 Trim and discard excess fat

from the chicken thighs. Combine

with juice and garlic in a bowl.

Refrigerate, covered,

for 30 minutes to marinate.

2 To make the salad, combine

all ingredients in a large bowl.

3 To make dressing, whisk all

ingredients together in small jug.

4 Combine cornflour and

paprika in a large shallow dish.

Season with salt and pepper.

Dust chicken in flour mixture,

shake off excess.

5 Heat enough oil for shallow

frying in a large, deep frying pan

over a medium to high heat.

Cook the chicken in three

batches. Shallow-fry for about

3 to 4 minutes on each side,

or until golden brown. Drain

on absorbent kitchen paper.

Transfer to an oven tray.

6 Cook in a moderate oven

(180C) for about 5 minutes,

or until cooked through. Thickly

slice the pieces of chicken.

7 Drizzle salad with dressing.

Top with chicken.

8 Serve with tortilla chips.

1.5kg chicken thigh fillets

(^1) / 3 cup lime juice
5 cloves garlic, crushed
(^1) / 3 cup cornflour
2 tblsps sweet paprika
Salt and pepper, to taste
Vegetable oil, for frying
White corn chips, to serve
SALAD
4 cups finely shredded cabbage
1 bunch radishes, trimmed,
cut into matchsticks
1 cup fresh mint,
coarsely chopped
Mexican
meals!
Chicken with Avocado and Radish SaladChicken with Avocado and Radish Salad
Serves 6, Prep 30 mins, Cook 29 minsServes 6, Prep 30 mins, Cook 29 mins
41
NI ISSUE NO.NI ISSUE NO. COLOUR OKCOLOUR OK SUBS OKSUBS OK OK TO PRINTOK TO PRINT
FOOD FEATURE.indd 41 31/7/17 5:10 PM