Taking a classic southern American dish and turning it into a summertime meal that the whole family will love, this Creole Chicken, Slaw and Charred Corn recipe tastes great inside a Ready To Bake Rustic Roll.

Serves: 4

Takes: 1 hour

Ingredients

1 pack Paul Hollywood Ready To Bake Rustic Rolls

For the Chicken

• 400g chicken thighs

• Juice of 1 lime

• 1 heaped tbsp paprika

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp fresh or dried rosemary

• 1 tsp dried parsley

• ½ tsp cayenne pepper (or milk chilli powder for a less spicy version)

• ½ tsp ground black pepper

• ¼ tsp sea salt

For the Slaw

• Large handful finely shredded red cabbage

• Handful finely shredded green/pointed/sweetheart cabbage

• 1 large carrot, grated

• Pinch salt and pepper

• 1 tbsp chopped flat leaf parsley

• Juice of half a lime

• 1 tbsp mayonnaise

For the Charred Corn

• 2 Corn Cobs

• Drizzle olive oil

• 2 spring onions, sliced

• ½ red onion, sliced

• ½ green pepper, very thinly sliced

Method

1. Toss the chicken thighs in the lime juice and set aside

2. Mix the paprikas, all the herbs, cayenne, salt and pepper in a large bowl then add the chicken thighs. Toss to coat then cover and marinate in the fridge for at least half an hour (but longer is better)

3. Make the slaw by combining all the ingredients together in a bowl then pop in the fridge

4. Preheat the oven to 180˚C fan. Place the marinaded chicken thighs into a roasting tin or oven dish and cook for 20 minutes

5. Meanwhile rub the corn with a little oil and char in a hot frying pan for 15 minutes, turning regularly

6. Increase the oven temperature to 200˚C and add the Rustic Rolls on a separate tray. Cook for 10 minutes then take the Rustic Rolls out and check the chicken is completely cooked through. Cook for a little longer if needed

7. Slice the charred corn into rounds, drizzle with a little extra olive oil and scatter over some of the spring onions and red onions

8. Split the warm Rustic Rolls and add a generous spoonful of slaw to each one. Slice the chicken thighs into chunky pieces and add to the rolls then sprinkle over a few spring onions and some sliced green pepper. Serve with the charred corn on the side and wedges of lime to squeeze over