Sweet Roast Chicken with Charred Corn Ribs

How to make Sweet Roast Chicken with Charred Corn Ribs

Prep Time: 15 minutes        |        Cook Time: 55 minutes        |        Serves: 4

Ingredients

• 1 Broad Oak Farms whole chicken
• 1 tbsp Pure Vita vegetable oil

Chicken rub:

• 1 tsp Stonemill salt
• 1 tsp Stonemill ground cumin
• ½ tsp Stonemill cinnamon
• ½ tsp Stonemill pepper
• 1 tbsp Pure Vita vegetable oil
• ¼ tsp cayenne powder or chilli powder (optional)

Pineapple glaze:

• ¼ cup Just Organic apple cider vinegar
• 2 tbsp White Mill brown sugar
• 1 tbsp Stonemill paprika
• 2 cloves garlic, minced
• 1 red chilli, finely diced

Charred corn:

• 4 corn cobs, husks and silks removed
• ¼ cup Lyttos Greek style yogurt
• 1 tsp Stonemill smoked paprika
• 1 lemon
• 2 limes, halved
• Fresh coriander sprigs, to garnish

Method

1. Preheat oven to 220°C (180°C fan-forced).
2. To cut the backbone from the chicken, place chicken breast-side down on chopping board with legs facing you. Take a sharp knife or pair of shears and cut down each side of backbone. Ensure you cut close to the bone. Remove the bone and flip the chicken over and press down hard.
3. To make the spice rub, mix together all ingredients for chicken rub in a small bowl. Rub the chicken all over with the rub.
4. Heat the oil in a large, ovenproof skillet over medium-high heat. Cook the chicken, breast/skin-side down, until browned and beginning to crisp – approximately 5 minutes.
5. Turn chicken, skin-side up. Transfer chicken in skillet to the oven and roast uncovered for 45 minutes.
6. While chicken roasts, make the pineapple glaze. In a small saucepan over medium heat, bring pineapple juice, vinegar, brown sugar, paprika, garlic and red chillies to a rolling boil and reduce until thickened – approximately 10 minutes.
7. During the last 10 minutes of roasting chicken, brush chicken with the glaze.
8. Transfer the cooked chicken to a cutting board and allow to rest for 10 minutes.
9. Meanwhile boil corn cobs for 5 minutes. Drain and slice lengthways into long quarters. Heat a pan and 1 teaspoon of oil. Lightly fry cobs until light charring occurs. Remove from pan. Serve drizzled with lemon juice, yogurt and sprinkle over paprika.
10. Spoon any juices from skillet on top of the chicken. Garnish with the limes and coriander