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Flattened & Spiced Chicken Thighs with Creamed Corn

A quick and delicious family supper!

30 4
Flattened & Spiced Chicken Thighs with Creamed Corn | DonalSkehan.com, A quick and delicious family supper!

main-meals

Flattened & Spiced Chicken Thighs with Creamed Corn

A quick and delicious family supper!

Tuesday, February 21, 2017

8 chicken thighs

1-2 tbsp olive oil

1 tbsp Cajun seasoning

150g sun-blushed tomatoes

Sea salt and ground black pepper

For the creamed corn:

850g tin sweetcorn

1 tbsp butter

1 tsp thyme leaves, finely chopped

1 small onion, finely chopped

A pinch of cayenne pepper

For the rocket salad:

150g rocket leaves

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

Heavy based frying pan

Frying pan

Food processor or stick blender

Bowl

 

30 mins
Serves 4

A supper using only a few ingredients, of which, the likelihood of you having in your kitchen, is high. The Cajun seasoning isn’t entirely necessary and a simple blend of a teaspoon each of cayenne pepper, smoked paprika, cumin and garlic powder will suffice. I’m quite fond of this particular method of cooking chicken thighs- it was passed on from a food writer friend. If you would prefer a quicker fix here, I would suggest seeking chicken thighs with the bone removed or alternatively remove it yourself- they will cook much faster.

Place a heavy based frying pan over a medium high heat and add the oil. Dust the chicken thighs with Cajun seasoning, sea salt and ground black pepper.
Fry the chicken thighs skin side down for 3-4 minutes until you they turn golden brown. Reduce the heat and continue to cook skin side down for approximately 20 minutes, pressing down against the pan regularly. Turn the chicken and continue to cook for 6-8 minutes or until cooked all the way through. Add the sun blushed tomatoes to heat through.
While the chicken is cooking, place a frying pan over a medium high heat and melt the butter. Add the onion and thyme and fry for 6-8 minutes until tender.
Drain the corn and reserve the liquid. Add the kernels to the pan and fry for 3 minutes. Transfer the contents of the pan to a food processor along with the reserved liquid and blitz until just smooth. Return to the pan and bring to simmer. Season with sea salt and cayenne pepper to taste and keep warm.
In a bowl whisk together the olive oil and vinegar and season with sea salt and ground black pepper. Add the rocket leaves and toss to coat.
Serve the warm creamed corn on plates with two chicken thighs per person and garnish with the sun blushed tomatoes and rocket leaves.
30 mins
Serves 4

Ingredients

8 chicken thighs

1-2 tbsp olive oil

1 tbsp Cajun seasoning

150g sun-blushed tomatoes

Sea salt and ground black pepper

For the creamed corn:

850g tin sweetcorn

1 tbsp butter

1 tsp thyme leaves, finely chopped

1 small onion, finely chopped

A pinch of cayenne pepper

For the rocket salad:

150g rocket leaves

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

You'll Need

Heavy based frying pan

Frying pan

Food processor or stick blender

Bowl

 

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