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Baked Spicy Cajun Chicken with Creamed Corn & Green Beans.

  • 0.68 kg
    chicken drumsticks
  • 3 cups
    frozen corn
  • 0.45 kg
    green beans
  • 118 ml
    heavy cream
    all-purpose flour
    black pepper
    butter, unsalted
    cayenne pepper
    extra virgin olive oil
    garlic powder
    onion powder
  • 1
    Preheat oven to 230°C (450°F). Line a large baking sheet with aluminum foil.
  • 2
    Combine flour and spices in a large bowl.
    2 tbsp all-purpose flour
    1 tbsp paprika
    2 tsp garlic powder
    2 tsp onion powder
    2 tsp thyme
    1 tsp salt
    1 tsp black pepper
    ½ tsp cayenne pepper
  • 3
    Coat chicken with oil. Add drumsticks one by one to the bowl with the spices, rolling and pressing to adhere on all sides. Place chicken on the baking sheet.
    0.68 kg chicken drumsticks
    2 tbsp extra virgin olive oil
  • 4
    Place baking sheet in the oven and bake, turning once, until cooked through, 20-25 minutes.
  • 5
    Meanwhile, heat a medium saucepan over medium heat.
  • 6
    Add corn to the colander and rinse under hot water for several minutes to defrost. Set aside to drain.
    3 cups frozen corn
  • 7
    Once the pan is hot, add butter and swirl to coat the bottom.
    2 tsp butter, unsalted
  • 8
    Add flour and whisk until smooth. Slowly add cream, whisking to make sure no lumps form. Stir in corn, salt, and pepper. Cover pan; remove from heat and set aside.
    2 tsp all-purpose flour
    118 ml (½ cup) heavy cream
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Wash green beans and trim ends.
    0.45 kg green beans
  • 10
    Heat a large skillet over medium-high heat.
  • 11
    Once the skillet is hot, add butter and swirl to coat the bottom.
    2 tsp butter, unsalted
  • 12
    Add green beans to the skillet and season with salt and pepper. Cook, tossing frequently, until bright green and tender-crisp, 4-5 minutes. Remove from the heat.
    ½ tsp salt
    ⅛ tsp black pepper
  • 13
    To serve, divide the chicken, creamed corn, and green beans between plates. Enjoy!