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Cajun chicken with succotash
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Sweet succotash with corn, grape tomatoes, and cream pairs perfectly with spiced chicken.
Ingredients:
  • 40.00 ml Cajun spice mix
  • 650g chicken thigh fillets, excess fat trimmed
  • 9.20 gm olive oil
  • 2 garlic cloves, finely chopped
  • 2 corncobs, kernels removed
  • 60ml (1/4 cup) white wine
  • 180ml (3/4 cup) chicken style liquid stock
  • 1 x 250g punnet golden grape tomatoes, halved lengthways
  • 60ml (1/4 cup) pouring cream
  • 2 tsp fresh thyme leaves
  • Fresh thyme leaves, extra, to serve
  • Crusty bread, to serve
Instructions:
  • Spread the spice mix evenly on a plate. Place the chicken on top and coat well with the spices. Brush half of the oil on a barbecue grill or chargrill and preheat it on high heat. Grill the chicken for 5 minutes on each side or until fully cooked.
  • Heat the rest of the oil in a saucepan over medium heat. Sauté garlic until soft, about 1 minute. Stir in corn and wine, cook for 1 minute. Pour in the stock, reduce heat to medium-low, and simmer for 6 minutes. Finally, add tomato, cream, and thyme, and cook for 5 more minutes until tomato softens and corn is tender.
  • Slice the chicken generously. Distribute the corn mixture among serving plates and top with the sliced chicken and a sprinkle of extra thyme. Serve with bread.

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