Name: Creamed corn with spiced chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 teaspoon ground cumin; 1 tablespoon lemon zest, finely grated; 1/4 cup lemon juice; 1 fresh long green chilli, finely chopped; 1 clove garlic, crushed; 1/4 cup vegetable or olive oil; 1.6 kilogram whole chicken, butterflied; 40 gram butter, coarsely chopped; 1 brown onion, finely chopped; 600 gram fresh or frozen corn kernels; 300 millilitre cream; lemon wedges, to serve

Ingredients

1 teaspoon ground cumin

1 tablespoon lemon zest, finely grated

1/4 cup lemon juice

1 fresh long green chilli, finely chopped

1 clove garlic, crushed

1/4 cup vegetable or olive oil

1.6 kilogram whole chicken, butterflied

40 gram butter, coarsely chopped

1 brown onion, finely chopped

600 gram fresh or frozen corn kernels

300 millilitre cream

lemon wedges, to serve

Method

1.Combine cumin, zest, juice, chilli, garlic and oil in a bowl. Rub chicken with cumin mixture. Place chicken in a glass or ceramic dish. Cover with plastic food wrap. Chill overnight to marinate.

2.Preheat oven to 180°C/160°C fan forced. Preheat char-grill pan over moderate heat. Cook chicken, skin-side down, for 7 minutes or until golden. Transfer to a baking tray; place in oven. Bake for 25 minutes or until cooked.

3.Meanwhile, heat butter in a saucepan over moderate heat. Add onion; cook, stirring, for 10 minutes or until soft. Add corn; cook, stirring occasionally, for 2 minutes. Add cream and bring to the boil. Reduce heat to low.

4.Simmer, stirring occasionally, for 5 minutes or until corn is tender. Season. Process corn mixture in a food processor until combined. Transfer to serving bowl and sprinkle with pepper.

5.Serve chicken with creamed corn and lemon wedges.

To butterfly chicken using kitchen scissors, cut each side of backbone; discard. Flatten chicken.
Note

Woman's Weekly Food

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Ingredients

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