Chicken and cherry tomatoes with rice

Ingredients 

6 chicken thigh fillets 

500g ripe cherry tomatoes 

1/4 cup Morella Grove Extra Virgin Olive Oil

400g Sunrice brown rice 

3 corn on the cob 

1 small red onion 

bunch of fresh coriander 

2-3 tbspns Morella Grove Caramelised Apple vinegar

1. Chicken can be oven cooked or chargrilled. For oven preheat to 180 degrees 

2. Place chicken and tomatoes on baking paper in a baking dish. Drizzle with 1 tbspn EVOO. Roast for 45 minutes or until golden. 

3. Meanwhile cook rice 

4. Preheat a griddle pan and add 1 tbspn EVOO. Add the corn cobs and cook for 10-15 minutes. Remove from pan when golden. 

5. Cut the kernels with a sharp knife from the cob of 2. The remaining cob cut into 3 even pieces. 

6. Chop red onion and coriander finely

7. Drizzle the Morella Grove Apple vinegar over the chicken and cook for a further 5 minutes

8. Mix in a bowl remaining olive oil, red onion, coriander, corn kernels. Add extra apple vinegar for extra flavour (1 tbspn )

8. Serve chicken, tomatoes and cut corn cob on a bed of rice and drizzle with dressing