This creamy and spicy Cajun chicken dish is very easy to put together and, though very simple to make, it is delicious and satisfying.
We like using chicken thighs, but feel free to substitute breast meat. Add more Cajun seasoning if you like things really spicy; and if you prefer, you can swap whipping cream for the coconut milk. We love using corn kernels freshly cut off the cobs, but frozen or canned are fine if that’s all you have. Serve over rice with lime wedges and enjoy!
Directions
- In medium bowl, toss chicken and cornstarch, mixing until well coated.
- In large skillet, heat olive oil and add chicken and Cajun seasoning. Cook, stirring every so often, for 8-10 minutes, or until chicken starts to brown.
- Stir in garlic flowers, corn kernels and coconut cream. Bring to a boil and then turn down to medium heat and cook, stirring often, for 10-15 minutes or until sauce thickens.
- Add salt, pepper and cilantro.
- Serve over rice, garnished with cilantro and lime wedges.
Ingredients
- 600g boneless, skinless chicken thighs cut into 1" pieces
- 1 Tbsp cornstarch
- 1.5 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
- 1.5 Tbsp Farm Boy™ Cajun Spice (60 g)
- 1 tsp Farm Boy™ Garlic Flowers (190 ml)
- 2.5 cups corn kernels
- 1 can Coconut Cream
- Salt and Pepper to taste
- 0.25 cup cilantro chopped, plus more for garnish
- 2 cups basmati rice cooked
- 1 lime cut into wedges
