Crispy Potatoes with Cajun Butter Chicken and Street Corn Salad

Steps

1. 1

   Preheat the oven to 220 °C (425 °F) (200 °C (400 °F) fan). Cut the potatoes into evenly sized cubes.

2. 2

   Put the potatoes in a bowl and toss with the olive oil, garlic powder, onion powder, oregano, salt, and paprika until evenly coated.

3. 3

   Spread the potatoes on a lined baking sheet. Roast for 30 to 40 minutes, turning them halfway through, until golden and crispy.

   Start 40-minute timer
4. 4

   Heat a large nonstick skillet over high heat. Spread the frozen corn in a single layer and cook undisturbed for 2 to 3 minutes to brown.

   Start 3-minute timer
5. 5

   Stir the corn and cook for another 2 to 3 minutes, until browned and lightly charred in spots. Remove from the heat and let cool.

   Start 3-minute timer
6. 6

   In a large bowl, add the cooled corn, Greek yogurt, mayonnaise, jalapeño, cilantro leaves, scallions, lime juice, feta, smoked paprika, and cumin. Mix gently until combined.

7. 7

   Taste the salad and season with salt and pepper to taste.

8. 8

   In a bowl, toss the cubed chicken with the garlic powder, onion powder, salt, smoked paprika, thyme, cumin, cayenne, black pepper, and a little olive oil until evenly coated.

9. 9

   Heat a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning occasionally, until golden and cooked through.

   Start 7-minute timer
10. 10

    Reduce the heat. Add the light butter and stir until melted; then mix in the chopped cilantro.

11. 11

    Divide the crispy potatoes among four bowls. Top with the Cajun butter chicken and finish with a generous serving of creamy corn salad.

12. 12

    Garnish with additional fresh cilantro and serve.