This is one of those homemade take away style recipes that are good to have under your crown when you need to feed the fam or a group of friends without too much mess or fuss. They are also always a crowd pleaser and it feels good to know you can make them at home from scratch and be across everything that goes into it. Whether it’s a quick and easy dinner or a shared weekend lunch this one is a winner.

In terms of the CombiSteam aspect, you know I always like to share a little bit of knowledge and know how to help you remember the benefits of your oven and understand the cooking principles that will allow you to master your appliance. Chicken is always wonderful cooked with that brilliant combination of Steam and Fan Forced heat. Why? Well I am hoping you can answer that yourself. If you have been paying attention to my previous recipes and practising to make perfect you will definitely be able to.

I’m throwing in some corn here to give it that “baked” or bbq’d feel and the steam and heat combo will work it’s magic here too - browning and caramelising the outside and steaming and sweetening the inside. I have heard people say it’s the best corn they have ever made.

I do some spiced rice to go alongside this also which can be done ahead. A good old colelsaw or just a nice fresh salad will also work nicely. Or check out my previous sweet potato wedges too.

It’s a dish that lends itself to being part of a spread and that beautiful share style of eating with all the food just plonked on the centre of the table ready for everyone to dive in.

Note: marinating the chicken takes 3 hours or overnight

Serves 6
Ingredients:

• 8 chicken thighs (bone in with skin on)

• 8 chicken drumsticks

• 8 small corn cob pieces

• 1/4 cup olive oil

• 2 tbs apple cider or red wine vinegar

• 1 tsb chilli paste (or to taste - omit if you like it mild)

• 4 cloves garlic (crushed)

• 1 medium brown onion (roughly chopped)

• 2 spring onions (roughly chopped)

• 2 tbs dried oregano

• 4 teaspoons smoked paprika

• 2 teaspoons sugar

• 1 tsp each of salt and black pepper

• 1 whole roasted red capsicum

• juice from 1 lemon (add the zest too if you like)

To Make:

1. Place all ingredients apart from the chicken and the corn into a food processor or blender. Process until smooth to form a marinade (add a little water if you need to in the blender as it may be too thick to process).

2. Place the marinade into an extra large zip lock bag or a large plastic container. Add the chicken and the corn. Seal the bag (removing as much air as possible) or add the lid to the container. Shake around to coat. Place in the fridge to marinate for at least 3 hours or overnight if possible.

3. Select Combination Steam (Hot Air+Steaming) on your CombiSteam. Set the temperature to 190°C. (For variable Steam set 25% or medium) Allow to preheat.

4. Remove the chicken and corn from the marinade. Spread the chicken and corn onto baking trays lined with baking paper. Use two trays so as not to overcrowd as this will hinder the browning.

5. Place trays into the pre-heated oven. Cook for 35 minutes or until browned and chicken is cooked through.

6. Serve with your choice of sides.

So there you have it. Another simple one that hopefully finds its way to your table soon.

As a side note you could also use this marinade for a whole chicken (or two) if you prefer and roast it whole (or splt it by removing the back bone and pressing it out flat). To roast a whole chicken cook for around 1 hour and 15 minutes (or until cooked through) and add the corn for the last 30 minutes. For a split chicken roast for around 45 minutes (or until cooked through) and add the corn for the last 30 minutes.

Happy CombiSteaming!

Yours in the kitchen,

The CSQ. x