Herb Stalk Chicken with Corn & Citrus
PREP 30 MIN•COOK 30 MIN
Darren’s tips to make this a zero-waste dinner: save the corn cob leaves to wrap and bake fish. Or you can char the leaves then blitz into a powder – the chocolatey-coffee notes work beautifully in desserts!
Number of servings
333 1⁄3g whole chickens cut in 12 pieces
1⁄2 bunch of fresh coriander (80g bunch)
1⁄8 bunch of fresh mint (80g bunch)
1⁄3 garlic clove peeled
1 tsp fresh ginger peeled
1⁄3 long red chilli destalked
2⁄3 spring onion roughly chopped
1⁄3 tsp smoked paprika
1⁄3 tsp ground coriander
1⁄3 tsp white pepper
1⁄8 tsp allspice
1⁄4 cup (63 1⁄3g) Greek yogurt (or dairy-free alternative)
salt & pepper, to taste
2⁄3 corn cob, (medium,160g) kernels cut and set aside
1⁄8 red onion thinly sliced
2⁄3 tsp olive oil
1⁄3 lime juiced
1⁄3 long red chilli sliced
Pick leaves from some of the coriander and all of the mint and set aside to serve. Blend the leftover stalks, stems and leaves of remaining coriander with remaining marinade ingredients to a smooth paste.
Marinate chicken pieces in the fridge for at least 20 minutes (or overnight for the chicken to fully absorb all the flavours). Remove from fridge and allow chicken to come to room temperature for about 10 minutes.
While chicken is coming to room temperature, preheat the oven to 190°C/fan 170°C/gas 5 and line a baking tray with baking paper.
Transfer chicken to baking tray and roast for 25-30 minutes or until cooked through and golden.
Toss hot chicken with corn, onion, oil and lime juice. Season, top with mint and coriander leaves and scatter over chilli to serve.
1887 kJ / 451 cals
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