Recipes Made Easy, spiced chicken and corn cakes and a dinner plate.
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Spiced Chicken with Corn Cakes

Spicy chicken portions served with corn cakes and creamy avocado.
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 798kcal
Author Jacqueline Bellefontaine

Ingredients

for the chicken

  • 2 tbsp turmeric
  • 2 tbsp hot smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp light muscovado sugar
  • 1 tbsp mustard
  • 2 tbsp rapeseed oil
  • 6 chicken thighs skinned if desired
  • 6 chicken drumsticks skinned if desired

for the corn cakes

  • 100 g fine cornmeal or polenta
  • 75 g plain flour (all purpose flour)
  • 4 eggs
  • 375 g sweetcorn kernels
  • 6 spring onions (scallions) thinly sliced
  • 1 red chilli seeded and thinly sliced
  • 1 green chilli seeded and thinly sliced
  • salt and freshly ground black pepper
  • rapeseed oil to fry

to serve

  • 3 ripe avocados
  • 3 tbsp lemon or lime juice
  • 4 tbsp double cream (heavy cream)

Instructions

  • Mix together the turmeric, paprika, cumin, sugar, mustard and oil to form a thick paste. 
  • Spread the paste thickly over the chicken and place in a single layer on a shallow baking tin. Cover and keep chilled until required.
  • To make the corn cakes, place the cornmeal or polenta, flour, eggs, seasoning and about half of the sweetcorn into a food processor. Blitz in bursts until well combined.
  • Stir in the chilli, spring onions and remaining sweetcorn. Set aside until required.
  • Preheat the oven to 190℃ (180℃ fan)/375°F/gas mark 5. Bake for 40 minutes or until the juices run clear when pierced with a skewer (or until 75 ℃/167°F in the centre of the thickest part) 
  • Meanwhile, halve the avocado and remove the stone. Scoop the flesh into a bowl and add the lemon and lime juice, and the cream. Season with salt and pepper. Mash well with a fork and transfer to a serving bowl.
  • To cook the corn cakes. Heat a large griddle or heavy based frying pan and lightly oil. Place large spoonfuls of the corn cake mixture into the pan and cook until the underside is set and just starting to colour, then flip over and cook the other side. Keep warm while cooking the remaining corn cakes. Grease the pan with a little more oil as required
  • Serve the chicken with the corn cakes, and with the avocado cream on the side

Notes

Nutritional information does not include seasoning as the amount added varies from cook to cook. Therefore sodium levels in the finished dish will be higher than those stated.

Nutrition

Calories: 798kcal | Carbohydrates: 40g | Protein: 42g | Fat: 54g | Saturated Fat: 13g | Cholesterol: 303mg | Sodium: 287mg | Potassium: 1318mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1925IU | Vitamin C: 29.5mg | Calcium: 70mg | Iron: 5.3mg