This dish is a winner. The Crunchy Cajun Chicken comes pre-prepared in a pack and pairs perfectly with the barbecued corn and zingy slaw. Lots of fresh flavours and different textures to keep dinner time interesting.Â
Having the bulk of this meal pre-prepared impressed us from a convenience perspective. The ease of being able to just pop the chicken in the oven and have it bake while we put together the other elements of the dish made the timing very simple.
I would usually buy my coleslaw already shredded and mixed in a bag so it was an interesting exercise to make this one fresh and I would never have thought to mix those ingredients to together.
Making the butter was fun! There’s something very therapeutic about smashing ingredients in a mortar and pestle and the smell of the fresh garlic and chilli was wonderful.
Our kids aren’t too good with the hot stuff so we served their corn without the butter but the cajun crumb was mild enough for their palates.
Enter below and tell us what you love in your coleslaw to be in the running to Win a $50 WISH Gift Card.
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- 2 red chillies
- 1 clove of garlic
- sea salt and freshly ground pepper
- 125g softened unsalted butter
- 1 lime
- 2 x packs of Created with Jamie Crunchy Cajun Chicken Fillets
- 1/2 bunch of fresh coriander
- 2 carrots
- 1 zucchini
- 1 apple
- 1/4 of a small red cabbage
- 4 tablespoons Greek yoghurt
- extra virgin olive oil
- 4 corn on the cobs
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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. 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.
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.
[TIP: we’re not big fans of coriander so we chose to omit it but in hindsight it probably needed a little ‘something else’ to help the flavours of the salad along]
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.
5. Serve with the cooked chicken and a dollop of slaw, then scatter with the reserved sliced chilli and coriander leaves.
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The zesty chilli butter is delicious melted over all kinds of veg 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 when you need it.
We’ve got a $50 WISH Gift Card to give away to one lucky reader. Simply complete the form below and comment on the blog telling us what you LOVE IN YOUR COLESLAW and you’re in the running!
[mc_block_title custom_title=”Want to Increase Your Chances of Winning?”]
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