Cajun Roast Chicken with Corn Cream

June 24, 2022 (Last Updated: June 20, 2022)
cajun roast chicken

Peppery cajun seasoning goes perfectly with roast chicken.

Cajun roast chicken with corn cream

SERVES 4 / HANDS-ON 30 min / TOTAL TIME 1 hour 

INGREDIENTS

Cajun roast chicken

  • 4 chicken breast supremes *see tip
  • 2 tbsp olive oil
  • 2 tbsp cajun seasoning

Corn cream

  • 1 garlic clove
  • 500g frozen corn kernels
  • 1 cup sour cream
  • 1 cup pouring cream

To serve

  • 175g asparagus, halved lengthways
  • 150g green beans, trimmed, halved lengthways
  • 1 lime, cut into wedges
  • 1 cup coriander leaves

METHOD

PREHEAT the oven to 200°C. Line an oven tray with baking paper.

HEAT a pan over medium-high heat. Combine chicken, oil and cajun seasoning in a large bowl, season well with salt and pepper and toss to coat.

COOK chicken, skin-side down, for 5 minutes or until browned. Transfer skin-side up onto the tray. Roast for about 15-20 minutes or until the chicken is cooked.

PLACE whole peeled garlic, corn, sour cream and cream in a pot. Cook, stirring, until mixture boils.

REDUCE the heat and simmer, uncovered for  5 minutes or until mixture thickens. Remove from heat, season and blend with a stick blender until almost smooth.

BOIL asparagus and beans until tender. Drain.

SERVE the cajun chicken with the creamed corn mixture, vegetables and lime. Sprinkled with coriander.

Tip from the team: Ask your local butcher to prepare this awesome chicken cut for you. Also known as a leg quarter, the chicken supreme is a cut of chicken that keeps the leg and thigh together, giving you a hunky chunk of meat to feast on.

Cajun Roast Chicken with Corn Cream

Dinner
Serves: 4
Total Time: 1 hour

Ingredients

  • 4 chicken breast supremes*
  • 2 tbsp olive oil
  • 2 tbsp cajun seasoning
  • 1 garlic clove
  • 500g frozen corn kernels
  • 1 cup sour cream
  • 1 cup pouring cream
  • 175g asparagus, halved lengthways
  • 150g green beans, trimmed, halved lengthways
  • To serve
  • 1 lime, cut into wedges
  • 1 cup coriander leaves

Instructions

1

PREHEAT the oven to 200°C. Line an oven tray with baking paper. 

2

HEAT a pan over medium-high heat. Combine chicken, oil and cajun seasoning in a large bowl, season well with salt and pepper and toss to coat.

3

COOK chicken, skin-side down, for 5 minutes or until browned. Transfer skin-side up onto the tray. Roast for about 15-20 minutes or until the chicken is cooked.

4

PLACE whole peeled garlic, corn, sour cream and cream in a pot. Cook, stirring, until mixture boils.

5

REDUCE the heat and simmer, uncovered for  5 minutes or until mixture thickens. Remove from heat, season and blend with a stick blender until almost smooth.

6

BOIL asparagus and beans until tender. Drain.

7

SERVE chicken with creamed corn mixture, vegetables and lime. Sprinkled with coriander.

Notes

Ask your local butcher to prepare this awesome chicken cut for you. Also known as a leg quarter, the chicken supreme is a cut of chicken that keeps the leg and thigh together, giving you a hunky chunk of meat to feast on.

Did you make this recipe? Tag us on Instagram @foodandhomesa!

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