© J Sainsbury plc 2020
Smoky Southern-style chicken with succotash
Griddled chicken with a sticky smoked sauce and an American-style sweetcorn side dish, on your plate in just 20 minutes
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 1½ tbsp olive oil
- 2 tsp garlic purée
- 2 tsp freshly grated root ginger
- 390g carton chopped tomatoes
- 1 tbsp black treacle
- 2 tbsp balsamic vinegar
- 1 large red pepper, deseeded and diced
- 1 large courgette, finely diced
- 200g frozen broad beans, blanched in boiling water for 1 minute, then drained and podded
- 325g tin naturally sweet sweetcorn, drained
- 2 tbsp chopped fresh basil
- 2 x 400g mini chicken fillets
Method
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1
Heat ½ tbsp olive oil in a small pan over a medium heat. Add the garlic and ginger and fry for 1-2 minutes, then add the tomatoes, treacle and vinegar and simmer for 10 minutes, stirring occasionally, until thickened.
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2
Meanwhile, heat ½ tbsp oil in a large frying pan over a medium heat and fry the pepper and courgette for 2 minutes. Add the broad beans and sweetcorn and cook for a further 3-4 minutes, stirring, until heated through. Stir in the basil and season with freshly ground black pepper. Keep warm.
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3
Heat a large cast-iron griddle pan over a high heat. Brush the chicken fillets with the remaining oil and cook in the hot pan for 2-3 minutes per side, turning once, until seared and cooked through. Serve the chicken with the smoky sauce and the succotash on the side.
