Chargrilled Chicken & Fennel with Creamed Corn


Chargrilled Chicken & Fennel with Creamed Corn
Chargrilled Chicken & Fennel with Creamed Corn. For a delicious, warming Autumn meal try this chargrilled chicken and in season fennel with tasty creamed corn.


Serves 4

1 tbsp fennel seeds

4 chicken breast fillets,

sliced horizontally

2 tbsp olive oil

½ tsp chilli flakes

2 small fennel bulbs, thickly sliced, fronds reserved

Creamed Corn

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

4 corn cobs, kernels removed

¾ cup chicken stock

½ cup cream

To make creamed corn, heat oil in a large saucepan over medium heat. Add onion; cook, stirring, 8-10 minutes or until soft. Add garlic and corn; cook 1 minute or until fragrant. Add stock and cream; simmer, partially covered, 10 minutes or until corn is tender.

Cool slightly then transfer to a food processor and process until smooth. Season, return to a clean saucepan and keep warm.

Preheat a lightly greased chargrill plate over medium high heat. Pound fennel seeds in a mortar until roughly crushed. Drizzle chicken with half the oil then sprinkle with combined fennel seeds and chilli flakes. Season.

Cook chicken, turning, 6 minutes or until browned and cooked through. Transfer to a plate and set aside, covered, to rest.

Drizzle fennel with remaining oil, season.

Chargrill fennel, turning, 3-4 minutes per side or until lightly charred and tender.

Serve chicken and fennel with creamed corn. Sprinkle with reserved fennel fronds.


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