Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serve: 4 people
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- ¼ bunch parsle,y finely chopped
- 200 g/7 oz fresh hulled corn
- 200 g/7 oz potatoes, cut into small cubes
- 300 ml10 fl oz chicken stock
- 1 tablespoon ground cumin
- ½ tablespoon cornflour mixed in a little water
- 1 tablespoon vegetable oil
- Salt and pepper
Preparation
Heat the oil in the ActiFry pan. Add the onions, the seasoned chicken cubes, the potatoes and the crushed garlic. Leave to colour for 5 minutes. Add the cumin and cook for 1 minute. Add the veal stock and cook for 15 minutes. Add the cornflour, mix into the liquid and cook for 1 minute. Finally, add the fresh corn and the parsley and cook for 3 minutes Arrange on a serving dish.