Spiced Chicken With Creamed Corn

Name: Spiced Chicken With Creamed Corn
Ingredients: 1 teaspoon ground cumin; 1 tablespoon grated lemon peel finely; 1/4 cup lemon juice; 1 green chili pepper fresh long, finely chopped; 1 clove garlic crushed; 1/4 cup vegetable oil; 1 whole chicken about 3 1/2 lbs, butterflied; 3 tablespoons butter; 1 onion finely chopped; 3 1/2 cups frozen corn kernels or fresh; 1 1/4 cups heavy cream; lemon wedges to serve

12 ingredients

4 steps

Ingredients

1 teaspoon ground cumin
1 tablespoon grated lemon peel finely
1/4 cup lemon juice
1 green chili pepper fresh long, finely chopped
1 clove garlic crushed
1/4 cup vegetable oil
1 whole chicken about 3 1/2 lbs, butterflied
3 tablespoons butter
1 onion finely chopped
3 1/2 cups frozen corn kernels or fresh
1 1/4 cups heavy cream
lemon wedges to serve

Directions

1

Combine cumin, lemon peel and juice, chili pepper, garlic and oil in a bowl. Place chicken in a glass or ceramic dish. Rub chicken with cumin mixture. Cover with plastic wrap. Refrigerate overnight to marinate.
2

Preheat the oven to 350°F. Preheat grill pan on medium heat. Cook chicken, skin-side down, for 7 mins or until golden. Transfer to a baking pan; place in oven. Bake for 25 mins or until cooked through.
3

Meanwhile, heat butter in a medium saucepan on medium heat. Add onion; cook, stirring, for 10 mins or until soft. Add corn; cook, stirring occasionally, for 2 mins. Add cream and bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins or until corn is tender. Season. Process corn mixture in a food processor until coarsely chopped. Transfer to serving bowl and sprinkle with pepper.
4

Serve chicken with creamed corn and lemon wedges.