Chicken with Creamed Corn Sauce

Season the chicken thighs with lime juice, salt, black pepper, turmeric, and garlic (on both sides). Finish with a drizzle of olive oil, ensuring the chicken is well coated in the seasoning.

While the chicken marinates, cook the corn for five minutes (if using frozen corn).

Measure out half of the cooked corn (approximately one cup) and set aside.

Place the milk and the reserved half of the corn in a blender and blend until a smooth cream forms.

Strain the blended cream through a sieve directly into a saucepan, to avoid waste and achieve a smoother texture.

In the same saucepan reserved for the sauce, melt the butter and sauté the onion, leek, and yellow bell pepper.

Add the chopped tomato and orange juice to the sautéed vegetables.

Add the remaining cooked corn (whole kernels) to the pan with the sautéed vegetables.

Incorporate the previously strained creamed corn mixture into the sauce and season with salt, black pepper, and freshly grated nutmeg.

Add the cream cheese to the sauce, finishing and enriching the creamed corn.

Brown the seasoned chicken thighs (seasoned in step 1) separately.

Place the browned chicken over the creamed corn sauce in the pan, cover, and let simmer for another five minutes to finish cooking.

Finish the dish by sprinkling with chopped chives (or green onion tops).