Cajun roast chicken with corn cream
SERVES 4 PREP AND COOK TIME 35 MINUTES
4 (1kg) chicken breast supremes 2 tablespoons extra virgin olive oil 2 tablespoons cajun seasoning 1 clove garlic 500g frozen corn kernels 1 cup (240g) sour cream 1 cup (250ml) cream 175g asparagus, halved lengthways 150g green beans, trimmed, halved lengthways 1 lime, cut into wedges 1 cup loosely packed fresh coriander leaves 1 Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper. 2 Heat a large frying pan over mediumhigh heat. Combine chicken, oil and seasoning in a large bowl; season. Cook chicken, skin-side down, for 5 minutes or until browned. Transfer chicken, skin-side up, to tray. Roast for about 15 minutes or until chicken is cooked. 3 Meanwhile, place whole peeled garlic, corn, sour cream and cream in a medium saucepan; cook, stirring, until mixture boils. Reduce heat; simmer, uncovered, for about 5 minutes or until mixture thickens. Remove from heat; blend with a stick blender until almost smooth. Season to taste with salt and freshly ground black pepper. 4 Boil, steam or microwave asparagus and beans until tender; drain. 5 Serve chicken with creamed corn mixture, vegetables and lime. Sprinkle with coriander.
Not suitable to freeze or microwave.