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
  • Print


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


Cajun roast chicken with corn cream
  • 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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