Dinner ideas

Cajun roast chicken with corn cream

This cajun-spiced chicken is packed full of zesty flavours! With corn cream and veggies on the side, it's a great way to add more greens to your diet and is perfect for a Sunday lunch with the family.
Cajun roast chicken



1.Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
2.Heat a large frying pan over medium-high 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.


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