Chicken on Sweet Corn Puree

Chicken on Sweet Corn Puree

Posted by Kim McCosker on

Chicken on Sweet Corn Puree

Serves 4 serves


  • 4 large corn cobs
  • 4 150g boneless chicken breast halves
  • 2 teaspoons coriander seeds ground
  • 1 punnet cherry tomatoes


  • Remove the kernels from the corn by carefully cutting downwards.
  • Steam the corn and puree with a little of the water from the steamer. Season to taste.
  • In a nonstick frying pan, add 2 tablespoons of water and cook the chicken over moderate/high heat for 4 to 5 minutes each side, or until cooked through.
  • In the last minute, add the coriander seeds and cracked pepper, turning to completely coast the chicken.
  • Set aside to rest.
  • Add the tomatoes and sauté until just softened.
  • Serve the chicken on the sweet corn puree and top with sautéed tomatoes.

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