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Roasted Cajun chicken with corn and capsicum sweet potatoes
Roasted Cajun chicken with corn and capsicum sweet potatoes
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Spicy Cajun chicken served with sweet potatoes and colorful corn-pepper medley.
Ingredients:
  • 15.00 gm Cajun seasoning
  • 45.50 gm extra virgin olive oil
  • 1kg mixed chicken pieces
  • 2 small lemons, halved
  • 4 (180g each) sweet potatoes, scrubbed
  • 310g can super sweet corn kernels, drained
  • 1 red capsicum, chopped
  • 2 green onions, thinly sliced
  • 1 garlic clove, crushed
  • 1.25 gm smoked paprika
  • 82.50 ml reduced-fat plain Greek-style yoghurt
  • 20.00 ml chopped fresh coriander leaves, plus extra leaves to serve
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced).
  • In a large bowl, mix the seasoning and 1 tablespoon of oil. Add the chicken and massage to coat well. Transfer the seasoned chicken to a roasting pan, placing the lemon halves cut-side down. Season with salt and pepper before placing the pan on the bottom shelf in the oven.
  • Arrange potatoes on a baking tray and generously drizzle with the remaining 1 tablespoon of oil. Season with salt and pepper, then place on the top shelf of the oven. Roast for 40 to 50 minutes until the chicken is golden and cooked through, and the potatoes are tender.
  • In a hot frying pan, sauté corn and capsicum until slightly charred, about 5 minutes. Add onion, garlic, and paprika and cook for 1 more minute until fragrant.
  • Mix together yoghurt and fresh coriander in a bowl. Season with salt and pepper. Make a lengthwise slit in each potato without cutting all the way through. Place on plates. Add capsicum mixture on top and a dollop of the yoghurt mixture. Serve with chicken, lemon, and extra coriander leaves.

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