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Green chilli chicken with cheesy creamed corn

Jessica Brook
Jessica Brook

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Green chilli chicken with cheesy creamed corn.
Green chilli chicken with cheesy creamed corn. James Moffatt

Family dinners don't come much simpler, or more satisfying, than this golden crispy chicken number with pleasing pops of sweetcorn.

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Ingredients

  • 4 chicken marylands (about 300g each)

  • 6 sprigs lemon thyme, plus extra to serve

  • 1⁄4 cup extra virgin olive oil

  • 1 brown onion, finely chopped

  • kernels from 4 corn cobs

  • 250g sour cream

  • 150g havarti cheese, grated

  • 1 long green chilli, thinly sliced

  • lime wedges, to serve

Method

  1. Step 1

    Preheat the oven to 200C fan-forced (220C conventional). Place the chicken and thyme sprigs on a roasting tray. Drizzle with 2 tablespoons of the oil and season with salt and pepper. Roast for 20 minutes or until golden and crisp.

  2. Step 2

    Meanwhile, to make the creamed corn, heat remaining oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, until translucent. Season with salt and pepper.

  3. Step 3

    Add the corn and sour cream, bring to a simmer and cook for 2 minutes. Take off the heat, add the havarti cheese and stir to combine.

  4. Step 4

    Serve chicken with corn, chilli, lime and extra thyme.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/green-chilli-chicken-with-cheesy-creamed-corn-20210902-h1ybxm.html