Recipe: Sticky Cajun Chicken With Corn 3 Ways
I wanted to use all the tricks picked up from our fast food week to cook up a delicious sticky chicken and corn cooked 3 ways in under 15 minutes. It really delivers!
- 4 ea chicken thighs
- 1 tbsp cajun spice
- 1 tbsp olive oil
- 1 tbsp honey
- 25 ml tequila
- 4 tbsp plain flour
- 1 ea egg
- 30 ml milk
- 1 pinch baking powder
- 1 ea tomato
- 2 ea spring onions
- 50 g fresh corn
- 2 sprigs fresh coriander
- 250 g milk
- 250 ml chicken stock
- 1 pinch ground cumin
- 1 clove garlic, squashed
- 100 g cornmeal
- 100 g smoked cheddar, grated
- 1 tbsp popcorn kernels
- 1 tbsp veg oil
- 1 ea lime
- 1 pinch salt
- 50 g fresh corn
- 1 tbsp butter
Cook The Chicken
Cut any fat or sinew from the chicken thighs then bash out on a chopping board with a rolling pin to flatten.
Scatter over the Cajun spice and drizzle with oil.
Rub into the flesh, then fry in a pan over a high heat for about 8 minutes, turning occasionally.
Get rid of the raw chicken chopping board.
Prepare To Cook The Cornmeal
Heat the milk and stock for the cornmeal in a pan with the cumin and squashed clove of garlic.
Grate the cheese and leave to one side for later.
Cook The Fritters
Warm a crepe pan over a medium heat for a couple of minutes whilst you make the fritter batter.
Quarter and deseed the tomato then finely dice.
Slice the kernels of corn from the cob, cut the spring onion to about the same size and chop the coriander.
Spoon the flour into a mixing bowl and crack in the egg.
Whisk to combine, adding the milk to thin it out.
Stir in the chopped tomato, coriander, spring onion and corn.
Season with salt and pepper then sprinkle in the baking powder.
Spoon blobs of the fritter batter onto the heated crepe pan and cook the fritters for 2 minutes on each side.
Add a knob of butter to the crepe pan to brown the fritters in the last minute or so.
Finish The Chicken
Check the chicken is cooked, then squeeze over the honey and cook for another minute so that it bubbles and starts to caramelise.
Splash in the tequila to finish the chicken.
Cook The Popcorn
In another saucepan, with a lid, heat the vegetable oil then cook the popcorn kernels so that they pop. Keep shaking the pan so they don't burn.
Remove from the heat when all the popcorn has popped, then squeeze in the juice from half of the lime and sprinkle in the cumin and a pinch of salt.
Finish The Cornmeal And Serve
Add the cornmeal to the warmed milk and cook over a gentle heat for 2 minutes so that it thickens as you whisk.
Dump in the grated cheese allow to melt, then season to taste.
Serve the cornmeal on the plate with a couple of chicken thighs piled on top of each other.
Arrange a stack of fritters next to that and scatter with seasoned popcorn and a drizzle of the honey and tequila syrup from the pan.
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