I adapted Jamie Oliver’s recipe a little and used mini corn instead of corn on the cobs. The butter is a must! Absolutely delicious. We did serve the chicken in a ciabatta roll, like a chicken sandwich. -enjoy-
Ingredients (Serves 4)
2 fresh red chillies
1 clove of garlic
freshly ground black pepper
125 g softened unsalted butter
4 Chicken Fillets (leave out of the fridge 1/2 hour before cooking)
1 heaped tsp cajun pepper if you like it spicy, less if you don’t.
1 tea mug of panco
2 eggs whisked up.
½ bunch of fresh coriander
¼ small red cabbage
4 tablespoons Greek yoghurt
extra virgin olive oil
4 corn on the cobs
1. 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.
2. Get 2 bowls ready. One with the egg mixture, the other one with the panco & cajun pepper. Mix the panco and cajun pepper up too. Put the chicken fillets one by one, first in the egg mixture, then in the panco. Lay on a shopping board to rest. Put a large frying pan on a medium to high heat with a lug of olive oil. Fry the chicken fillets until done inside (just poke into one with a sharp knife and fork to see if completely cooked).
3. 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.
4. 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. You can also use mini corn (cook according to instructions) and toss the butter all over when putting the corn in a large dish.
5. Serve with the cooked chicken and a dollop of slaw, then scatter with the reserved sliced chilli and coriander leaves.
Jamie’s Tip: 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.