Fried Chicken and Sweetcorn with Guacamole

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp sesame oil
• 1 tbsp olive oil
• ½ onion
• 1 garlic
• ½ chicken breast
• ½ ear sweetcorn
• pinch paprika
• salt and freshly ground black pepper
• 1 ripe avocado
• ¼ onion
• ½ lemon
• 3 tbsp chopped fresh coriander
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the half chicken breast into thin strips and season them with a pinch of paprika, salt and freshly ground black pepper. Set aside for 10 minutes.

2. Cut the kernels off the half ear of sweetcorn. Finely chop the half onion and mince the garlic.

3. Heat the sesame oil in a frying pan over medium-high heat. Fry the chicken for 6 to 8 minutes, turning, until golden and cooked through to 165°F (74°C) in the thickest part. Remove to a plate.

4. Lower the heat to medium. Add the chopped half onion, garlic and sweetcorn to the pan and fry for 5 minutes, stirring, until the corn is lightly browned.

5. Return the chicken to the pan, season with a little salt and pepper, and toss for 2 minutes until hot.

6. Finely chop the quarter onion. Halve the avocado, remove the stone and scoop the flesh into a bowl. Mash it with the juice of the half lemon, the chopped onion, the olive oil, and salt and pepper to taste.

7. Stir about 2 tablespoons of the chopped coriander into the guacamole and keep the rest for garnish.

8. Spoon the chicken and sweetcorn onto a plate, add the guacamole alongside, and scatter the remaining coriander on top to serve.