Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, red peppers and plum tomatoes well.

Gino's Tip

It never feels good to throw away food you haven't touched, especially produce. Prolong the life of vegetables by wrapping them loosely in a dry paper towel and placing them in a resealable plastic bag. Oxygen is not a friend of veggies, so get as much air out of containers and bags before sealing.

Step 1 - Roast Red Pepper

Toss your red pepper chunks in a large mixing bowl along with a drizzle of olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven to roast for 8-10 minutes until well browned and tender. Once done, remove your oven tray and scatter over your diced plum tomatoes. Season to taste with salt and pepper and reserve to serve.

Step 2 - Quick Corn Braise

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and saute your diced onion, crushed garlic and dried thyme for 4-5 minutes until soft and translucent. Now add your corn kernels, chicken stock and a dash of water and cook for 3-4 minutes until heated through and tender. Add your butter, stir and season to taste with salt and pepper and reserve to serve.

Step 3 - Blackened Chicken

Season your chicken breasts with salt and pepper as well as your DailyDish Spice Mix. Heat a large frying pan over med-high heat and add a glug of olive oil. Once the oil is hot, fry the breasts for 2 minutes on each side until they've had 6-8 minutes cooking time in total. They should be nicely charred and cooked through. When done, remove your pan from the heat.

To Serve

Place your quick corn braise as your base, top with your blackened chicken. Dress your roast red pepper and diced plum tomatoes with your DailyDish Bloody Mary Dressing and divide amongst your servings.