1. Method:

    • Preheat an oven to 200c.
    • Line a baking tray with greaseproof paper then place on the chicken thighs, 10g olive oil, seasoning and rub together.
    • Add 50mls of water then roast for 25 minutes or until cooked throughout.
    • Remove the meat from the bone. Then finely slice reserving 160g for garnishing.
    • In a pan add the olive oiland butter then add in the cumin and bay leaf along with the onion, celery and leeks then sweat for 5-6 minutes until the vegetables have softened.
    • Then add the sweetcorn, chicken, milk and water.
    • Then stir in the KNORR Professional Chicken Jelly Bouillon.
    • Bring to the boil then simmer for 20 minutes.
    • Remove from the heat and blend until smooth then season and stir through the KNORR Professional Garlic & Mixed Herb puree.
    • Serve with the diced chicken meat and sweetcorn.
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