G - American Chicken & Creamed Corn

Updated at: Thu, 17 Aug 2023 14:07:49 GMT

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7 Cut the sweet potatoes (skins on) into thin chips.

Step 2

Add the chips to a large baking tray, sprinkle with the cornflour and drizzle with vegetable oil. Tip: the cornflour helps the chips crisp up! Give everything a good old mix up (use clean hands!). Put the tray in the oven for 20 min or until the chips are tender and starting to crisp.

Step 3

Meanwhile, add the chicken breasts to a bowl with the smoked paprika, dried oregano, cayenne pepper (can't handle the heat? Go easy!) and plenty of salt. Heat a large, wide-based pan (preferably non-stick) with a lid, with a drizzle of vegetable oil over a medium heat and cook for 2-3 min on each side. Add 200ml water to the pan, cover and cook for 10-12 min.

Step 4

Trim and slice the spring onions finely. Peel and chop the shallot.

Step 5

Meanwhile, melt a large knob of butter in a pot over a medium heat. Once melted, add the chopped shallot and cook for 3-4 min or until soft. Drain the sweetcorn and add it to the softened shallot. Add the clotted cream and cook for 1 min. Season generously with both salt and pepper.

Step 6

Add the sweetcorn to a food processor and blitz to a coarse purée - this is your creamed corn. Return the creamed corn back to the pot and set aside.

Step 7

Remove the lid from the chicken pan and continue to cook the chicken until the liquid has reduced to a sticky consistency, approx. 3-5 min. Use two forks to pull the cooked chicken into shreds, then mix with the pan juices. Serve the shredded chicken over the creamed corn with the sweet potato chips to the side. Garnish with the chopped spring onion. Enjoy!

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