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.
- 10 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Cajun roast chicken with corn cream
- 4 (1kg) chicken breast supremes
- 2 tablespoon extra virgin olive oil
- 2 tablespoon cajun seasoning
- 1 clove garlic
- 500 gram frozen corn kernels
- 1 cup sour cream
- 1 cup cream
- 175 gram asparagus, halved lengthways
- 150 gram green beans, trimmed, halved lengthways
- 1 lime, cut into wedges
- 1 cup loosely packed fresh coriander leaves
- salt, pepper, to taste
Method
Cajun roast chicken with corn cream
- 1Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
- 2Heat 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.
- 3Meanwhile, 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.
- 4Boil, steam or microwave asparagus and beans until tender; drain.
- 5Serve chicken with creamed corn mixture, vegetables and lime. Sprinkle with coriander.
Notes
Not suitable to freeze or microwave.