Pui si porumb in stil Cajun (Blackened Cajun Chicken & Corn)

Scroll down for English recipe

 Am inceput operatiunea de primavara: golirea congelatorului. Ultima punga de porumb fiert. Ce sa fac cu ea? am apelat la cartile mele de bucate si iata ce am gasit in "500 Greatest-ever chicken recipes".

Ingrediente pentru 4 portii:

• 1 piept mare de pui, taiat in 4
• 3 bucati porumb moale
• 1 lingurita sare
• 1 lingurita praf de usturoi
• 1 lingurita piper praf
• 1 lingurita chimion
• 1/2 lingurita boia dulce (iute daca iti place)
• 3 linguri unt topit
• patrunjel verde tocat, pentru ornat

Cum se face

• Incalzeste cuptorul  la 200 C. Pune gratarul inauntru.
• Taie porumbul in bucati late
• Amesteca intr-un castron toate cele 5 condimente. 
• Unge carnea si porumbul cu unt, apoi freaca -le bine cu praful din castron.
• Dupa ce s-a incalzit bine gratarul, pune carnea pe el. Sub gratar pune o tava, ca sa curga sucul de la carne.
• Lasa 15 minute. Adauga porumbul si mai lasa 15 minute. Intoarce carnea si porumbul din cand in cand.
• Serveste mancarea calda, presarata cu patrunjel verde

English version

I started the spring operation : emptying the freezer. I found the last bag of corn. What to do with it? I turned to my cookery books and this is what I found in the "500 Greatest-ever Chicken Recipes. "


Ingredients for 4 servings:

     * 1 large chicken breast, cut into 4
     * 3 whole sweetcorn cobs
     * 1 teaspoon salt
     * 1 teaspoon garlic
     * 1 teaspoon freshly ground black pepper
     * 1 teaspoon ground cumin
     * 1 / 2 teaspoon paprika
     * 3 tablespoons melted butter
     * chopped parsley, to garnish

How To

     * Preheat oven to 200 C. Put the grill inside.
     * Cut the cobs in thick slices
     * Mix in a bowl all 5 spices. Brush the chicken with butter and sprinkle them and the corn slices with the spices.
     * Place meat on the hot grill. Place a tray under the grill for the meat juices.
     * Cook 15 minutes. Add corn and leave for 15 minutes more. Turn meat and corn from time to time.
     * Serve hot, sprinkled with parsley