Creole Chicken
Recipe by Anna Gare from Quickies In My Kitchen
Anna cooks up creole chicken for Nick Sheppard
Ingredients
- 1 deboned chook, flattened/spitchcocked with skin left on (get the butcher to do it!)
Spice mix
- ½ teaspoon mustard seeds
- ¼ teaspoon cayenne pepper
- 1 teaspoon white peppercorns
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- 1 teaspoon dried chilli flakes
- 2 teaspoon sea salt
- 2 teaspoon smoky paprika
- 1 teaspoon dried oregano
- 3 teaspoons fennel seeds
- 3 teaspoons cumin seeds
- 3 teaspoon dried onion shallots
- 2 cloves garlic minced
Sweet potato salad
- 4 skinny sweet potatoes, about 1.5kg
- Olive oil
- Few sprigs of thyme
- 2 cloves of Garlic minced
- Salt and pepper
- 3 corn on cob, husks removed
- 1 can black beans, drained and rinsed
- 1 small red onion finely sliced
- Bunch of coriander roughly chopped
- Drizzle of olive oil
- Squeeze of lemon or lime
Method
To prepare chicken
- Place all spices in blender and blitz until fine.
- Coat chicken in spices on both sides and cook under hot grill or on griddle plate for about 15 mins each side.
To prepare salad
- Cut sweet potatoes into chunks, toss with olive oil, thyme, garlic, salt and pepper.
- Bake on oven tray for about ½ hour until fork goes easily through. Allow to cool. Then put in bowl.
- Slightly blacken corn, by grilling on hot plate or by placing the corn directly over flame on stove top and frequently rotating. Once done remove kernels.
- Gently mix all ingredients in together with sweet potatoes.
- Lightly dress with a drizzle of oil and a squeeze of lemon.
- Serve with the chicken.
