CA­JUN ROAST CHICKEN WITH CORN CREAM RECIPE

Fairlady - - EASY EATS -

Serves 4 Prep & cook­ing time: 35 min­utes • 4 (1kg) chicken breast supremes • 2 tbsp ex­tra-vir­gin olive oil • 2 tbsp ca­jun sea­son­ing • 1 clove gar­lic • 500g frozen corn ker­nels • 1 cup (240g) sour cream • 1 cup (250ml) cream • salt and freshly ground black pep­per • 175g as­para­gus halved length­ways • 150g green beans, trimmed, halved length­ways • 1 lime, cut into wedges • 1 cup loosely packed fresh

co­rian­der leaves

1. Pre­heat the oven to 200°C (180°C fan-forced) and line an oven tray with bak­ing pa­per

2. Heat a large fry­ing pan over medium-high heat. Com­bine the chicken, oil and sea­son­ing in a large bowl, and sea­son. Cook the chicken, skin-side down, for 5 min­utes or un­til browned. Trans­fer the chicken, skin-side up, to the tray. Roast for about 15 min­utes or un­til the meat is cooked

3. Mean­while, place the whole peeled gar­lic clove, corn, sour cream and cream in a medium saucepan. Cook, stir­ring un­til the mix­ture boils. Re­duce the heat, and sim­mer un­cov­ered for about 5 min­utes or un­til the mix­ture thick­ens. Re­move from the heat; blend with a stick blender un­til al­most smooth. Sea­son to taste with salt and freshly ground black pep­per.

4. Boil, steam or mi­crowave the as­para­gus and beans un­til ten­der; drain.

5. Serve the chicken with the creamed corn mix­ture, veg­eta­bles and lime wedges. Gar­nish with the co­rian­der. Not suit­able for freez­ing or mi­crowav­ing.

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