Ingredients

Mixture
  • 5 chicken legs
  • 2 tablespoons Cajun spice
  • 3 tablespoons lemon juice
  • 1 tablespoon cayenne pepper
  • 1 bowl corn flour
  • 2 cup white and brown mushrooms
  • Pinch salt and pepper
  • 150g baby carrots
  • 100g French beans
  • 2 nos bay leaf
  • 2 tablespoons honey
  • Pinch Cajun spice
  • 2 cup nestle natural set yogurt
  • 4 tablespoons unsalted butter
  • 2 nos red radishes

Methods

Step 1.

Marinate the chicken leg with lemon juice, salt, pepper, Cajun spice and cayenne pepper.

Step 2.

Coat the chicken leg with corn flour and lightly fry to light golden brown. * Chef’s tip: For a healthier version, grill instead of fry the chicken.

Step 3.

Lightly fry the white and brown mushrooms with salt and pepper to taste.

Step 4.

Add in thyme, bay leaf, carrot and French beans.

Step 5.

Pour in a cup of water, the honey and a pinch of Cajun spice.

Step 6.

Let the mixture simmer, before adding yogurt and unsalted butter.

Step 7.

Place the chicken legs onto a baking try and pour in the mixture.

Step 8.

Bake in an oven at 200°C for 3 to 5min.

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