serves
2
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 3 tsp (15 ml) olive oil
- 4 chicken thighs, skin on, bone in
- 3 tsp Cajun seasoning (see Note)
- 75 g sun-blushed (semi-dried) tomatoes
- Sea salt and ground black pepper
Creamed corn
- 3 tsp butter
- 1 small onion, finely chopped
- 1 tsp thyme leaves, finely chopped
- 340 g tin sweetcorn
- A pinch of cayenne pepper
Rocket salad
- 3 tsp extra (15 ml) virgin olive oil
- 3 tsp (15 ml) balsamic vinegar
- 75 g rocket leaves
Instructions
- Place a heavy based frying pan over a medium high heat and add the oil. Dust the chicken thighs with Cajun seasoning, sea salt and ground black pepper.
- Fry the chicken thighs skin side down for 3-4 minutes until you they turn golden brown. Reduce the heat and continue to cook skin side down for approximately 20 minutes, pressing down against the pan regularly. Turn the chicken and continue to cook for 6-8 minutes or until cooked all the way through. Add the sun blushed tomatoes to heat through.
- While the chicken is cooking, make the creamed corn. Place a frying pan over a medium high heat and melt the butter. Add the onion and thyme and fry for 6-8 minutes until tender.
- Drain the corn and reserve the liquid. Add the kernels to the pan and fry for 3 minutes. Transfer the contents of the pan to a food processor along with the reserved liquid and blitz until just smooth. Return to the pan and bring to simmer. Season with sea salt and cayenne pepper to taste and keep warm.
- For the salad, in a bowl whisk together the olive oil and vinegar and season with sea salt and ground black pepper. Add the rocket leaves and toss to coat.
- Serve the warm creamed corn on plates with two chicken thighs per person, garnished with the tomatoes and rocket leaves.
Note
• Instead of Cajun seasoning, you can use a blend of a teaspoon each of cayenne pepper, smoked paprika, cumin and garlic powder.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
