Crunchy Cajun chicken

Name: Crunchy Cajun chicken
Yield: 4
Cuisine: australian
Ingredients: 2 fresh red chillies; 1 clove of galic; sea salt; freshly ground black pepper; 125 g softened unsalted butter; 1 lime; 2 x packs of Created with Jamie Crunchy Cajun Chicken Fillets; ½ bunch of fresh coriander; 2 carrots; 1 zucchini; 1 apple; ¼ small red cabbage; 4 tablespoons Greek yoghurt; extra virgin olive oil; 4 corn on the cobs

Barbecued corn & zingy slaw

“Super easy to prepare, and with plenty of fresh, zingy flavours, this is perfect for the summer months ”

Serves 4

DifficultyNot too tricky

Chicken Australia day Chicken breast Mains BBQ food

Nutrition per serving

Calories 455 23%
Fat 13.1g 19%
Saturates 4.7g 24%
Sugars 13.1g 15%
Salt 1.4g 23%
Protein 46.0g 92%
Carbs 39.8g 15%
Fibre 4.5g -

Of an adult's reference intake

Tap For Method

Ingredients

2 fresh red chillies
1 clove of galic
sea salt
freshly ground black pepper
125 g softened unsalted butter
1 lime
2 x packs of Created with Jamie Crunchy Cajun Chicken Fillets
½ bunch of fresh coriander
2 carrots
1 zucchini
1 apple
¼ small red cabbage
4 tablespoons Greek yoghurt
extra virgin olive oil
4 corn on the cobs

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

Preheat the oven to 190°C. Deseed and finely chop one of the chillies, then peel the garlic. Pound the chopped chilli, garlic and a pinch of sea salt together in a pestle and mortar until you have a paste, then add to a bowl. Add the butter and a pinch of pepper, finely grate in the lime zest and mix well, then place in the fridge to firm up.
Cook the chicken according to packet instructions. Meanwhile, pick and reserve half the coriander leaves and finely chop the remaining half, then finely slice the remaining chilli.
Trim and peel the carrots, trim the zucchini and coarsely grate both along with the apple and cabbage. Tip into a large bowl, add the yoghurt and 1 tablespoon of extra virgin olive oil, then squeeze in the lime juice. Mix well, season to taste with salt and pepper, add the chopped coriander and a little more lime juice, if needed.
Preheat the grill, griddle pan or barbecue. Remove the husks from the corn, parboil for 8 minutes, then allow to steam dry. Drizzle with olive oil and cook on the preheated grill for around 10 minutes, or until lightly charred, turning regularly. Remove the corn from the grill and melt a small knob of the chilli butter onto each.
Serve with the cooked chicken and a dollop of slaw, then scatter with the reserved sliced chilli and coriander leaves.

Tips

HANDY HINT
The zesty chilli butter is delicious melted over all kinds of veggie and meat dishes. Dollop the remaining butter onto a sheet of greaseproof paper, roll up into a log shape, twisting the ends like a Christmas cracker. Pop into the freezer, and use as and when you need it.