Corn husks are a novel way to bake skinless chicken breasts, preventing them from drying out and allowing the spices to infuse while cooking.
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
4 tbsp extra virgin olive oil
1 tsp + extra salt flakes
1/3 cup fresh coriander stalks & roots, finely chopped
4 skinless free-range chicken breasts
4 whole cobs corn (with husk)
2 cloves garlic, roughly chopped
1 tsp + extra dried chilli flakes (optional)
¼ cup lime or lemon juice
2 avocados, large diced
1 cup coriander leaves, to garnish
4 lime cheeks or wedges
- Preheat oven to 200˚ C.
- Rub the ground cumin, ground coriander, turmeric, 2 tbsp olive oil, chopped coriander stalks and roots and salt flakes evenly over the chicken breasts.
- Pull the husks away from the corn cobs, discard the silk but reserve the husks.
- Encase each chicken breast with 2 – 3 layers of the corn husks, fold the ends over and tie with cotton kitchen string to secure.
- Place on a baking tray, cover with aluminum foil and bake 20 minutes.
- Cut the kernels away from the cobs, heat the remaining 2 tbsp olive oil in a pan and gently fry with the garlic until caramelized and tender. Transfer to a bowl, season with a little salt and the chilli flakes and then pour over the lime juice.
- Turn the chicken parcels over, recover and bake another 10 minutes.
- Gently stir the avocado through the corn. Remove the string from the parcels and serve with the corn salad garnished with fresh coriander leaves, a little extra chilli and salt flakes and lime cheeks.