Cajun chicken with corn on the cob
About £1.46 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken breasts600g
- Smoked paprika10g
- Corn on the cob4
- Butter40g
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Rub the chicken (600g) with oil, Cajun seasoning (or smoked paprika (10g), garlic and chilli) and salt.
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Boil the corn (6 min), then char it in a griddle pan.
- Griddle the chicken until charred and cooked through (14 min). Rest.
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Serve with rice (300g) and the corn dripping in butter (40g).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.