Chilli Lime Grilled Chicken and Coconut Creamed Corn with a Pepita Chilli Oil Crisp

Pepita Chilli Crisp

Place the pumpkin seeds into a medium-sized zip-loc bag. Bash with a rolling pin into a coarse meal. Heat 2 Tbsp of the olive oil in a small pot on medium heat. Add the crushed pumpkin seeds and cook for 1-2 minutes, swirling the pot, until golden brown.

Add the cumin seeds and cook for a further 20 seconds, until fragrant. Transfer the mixture to a small heat-proof bowl, then add the remaining pepita chilli crisp ingredients and the remaining 1 Tbsp oil. Stir together and set aside to serve.

Chicken & Coconut Creamed Corn

Add the chicken to a medium bowl along with the chopped coriander, chilli paste, zest and juice of one of the limes, half of the minced garlic, maple syrup and ½ tsp fine salt. Toss together until well coated.

Heat a drizzle of olive oil in a large frying-pan on medium heat. Cook the chicken for 4-5 minutes each side, until golden and cooked through. Remove chicken from the pan and set aside on a plate.

Keep the pan on the heat along with the remaining garlic, shallots and another drizzle of olive oil. Cook for 1-2 minutes, until softened and fragrant.

Add the cream style corn, coconut milk and ½ tsp fine salt. Stir together and bring to a simmer. Reduce heat to low and simmer for a further 3-4 minutes, until thickened and glossy.

Remove from heat and stir through zest and juice from the remaining ½ lime, and any of the chicken resting juices. Season to taste with salt.

To serve:

Serve the coconut creamed corn topped with the chicken, resting juices and the pepita chilli crisp. Garnish with some extra coriander leaves and a drizzle of coconut milk, if desired.

Recipe by @melies_kitchen