Name: Cajun roast chicken with corn cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook