2 chicken thighs, boneless skinless
1 tsp cumin powder
1 tsp paprika
2 tsp salt
2 tsp pepper
1 tsp crushed garlic
3 tbs maple syrup
1 or 2 corn cobs (depending on how much sauce you want to make!)
¼ cup sour cream
¼ cup mayonnaise
1 tsp miso paste
1 tsp lemon juice
1 red onion
1 tsp olive oil
1 tsp cumin seeds
1 tsp sesame seeds
1 cup baby spinach
4 pita breads
Directions
Chicken: Marinate chicken thighs in 1 tsp cumin powder, 1 tsp paprika, 1 tsp salt, 1 tsp pepper, 1 tsp crushed garlic and 3 tbs maple syrup. Let sit for 5 minutes.
Corn sauce: Heat corn in the microwave (or grill if you are feeling fancy!) for 3 minutes per side, per cob. Once hot, let cool for a few minutes before you carefully cut off the kernels and place in a blender along with ¼ cup sour cream, ¼ cup mayonnaise, 1 tsp salt, 1 tsp sugar, 1 tbs miso paste and 1 tsp lemon juice. Blitz into a thick sauce.
Onions: Finely slice 1 red onion. Drizzle with 1 tsp olive oil and add 1 tsp cumin seeds, 1 tsp salt and 1 tsp sesame seeds. Mix well.
Cook chicken: Heat a large pan to medium heat and grill chicken for 6-7 minutes per side, until cooked.
Assemble: Splat the corn sauce on a large plate and top with roughly torn baby spinach, chicken thighs and onions. Serve with warm pita bread and enjoy!
