Spiced Chicken With Creamed Corn

• 1 tsp ground cumin
• 1 tbsp finely grated lemon peel
• 1/4 cup lemon juice
• 1 None fresh long green chili pepper, finely chopped
• 1 clove garlic, crushed
• 1/4 cup vegetable or olive oil
• 1 None whole chicken (about 3 1/2 lbs), butterflied
• 3 tbsp butter
• 1 None onion, finely chopped
• 3 1/2 cups fresh or frozen corn kernels
• 1 1/4 cups heavy cream
• None None Lemon wedges, to serve

1. Combine cumin, lemon peel and juice, chili pepper, garlic and oil in a bowl. Place chicken in a glass or ceramic dish. Rub chicken with cumin mixture. Cover with plastic wrap. Refrigerate overnight to marinate.
2. Preheat the oven to 350u0b0F. Preheat grill pan on medium heat. Cook chicken, skin-side down, for 7 mins or until golden. Transfer to a baking pan; place in oven. Bake for 25 mins or until cooked through.
3. Meanwhile, heat butter in a medium saucepan on medium heat. Add onion; cook, stirring, for 10 mins or until soft. Add corn; cook, stirring occasionally, for 2 mins. Add cream and bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins or until corn is tender. Season. Process corn mixture in a food processor until coarsely chopped. Transfer to serving bowl and sprinkle with pepper.
4. Serve chicken with creamed corn and lemon wedges.

ground cumin, lemon peel, lemon juice, green chili pepper, clove garlic, vegetable, chicken, butter, onion, corn kernels, heavy cream, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24378 (may not work)