70g tamarind paste, diluted with 1 tbsp water
25ml golden syrup
1 tsp chilli flakes
2 tsp ground cumin
2 tsp garlic granules
1 tsp ground black pepper
1 tsp sea salt
20ml olive oil
8 skin-on, bone-in chicken thighs
4 sweetcorn cobettes
1 bag mixed leafy salad
1 little gem lettuce, leaves torn
3 tbsp olive oil
4 garlic cloves, roughly chopped
50g flat-leaf parsley, roughly chopped
2 tbsp balsamic vinegar
1⁄2 tsp sea salt
- Preheat the oven to 220C/200C fan/gas 7. In a small bowl, mix together the tamarind, golden syrup, spices, garlic, seasoning and oil.
- Place the chicken thighs and sweetcorn in a large ovenproof dish, then pour over the sauce, rubbing it all over the chicken and corn.
- Cover the top of the dish with foil and bake for 40 minutes. Remove the foil, turn the oven up to 240C/220C fan/gas 9 and cook for a further 10 minutes. Once the chicken skin is crispy, remove from the oven and leave it to rest for 5 minutes.
- While the chicken is resting, make the salad and dressing. Place the salad leaves in a large bowl. Heat the oil in a frying pan and add the garlic. Cook for a minute, then add the parsley and remove from the heat. Mix in the vinegar and salt. Pour this over the leaves, tossing so that everything is coated. Serve with the chicken and sweetcorn.
For more of Romy’s simple summer recipes, go to @romygill.
Food styling: Lizzie Harris. Food styling assistant: Sophie Denmead. Styling: Tamzin Ferdinando