Cajun Chicken:

Cajun Chicken: 

Prep:           10 mins.

Cooking:      20 mins.

Course:        Main

Serves:         2

Rating:         3:  Moderate

Fancy a bit of the spice of old French Louisiana? The food of the Cajun ethnic group is alive and well and living in your spice rack.  Well, in a little packet in your drawer, possibly.  Quite hot’n’spicy, Cajun seasoning is available in little sachets in the supermarket – avoid the jars, for which they willingly charge an arm, a leg and a hip.  You can buy a rack of the same jars, empty, at car boot sales for 50p to a quid, so that’s for your next outing.

For two people, find:-

  • 2 chicken breasts (see Tricks’n’Tips for thawing out chicken)
  • Cajun seasoning to taste (and there’s no way I can tell you how much to use, so don’t ask – just try it – be brave – a bit more or a bit less….).
  • Butter and oil
  • Rice, or salad – or both – to serve with it. I’d have both.
  • Frying pan

Method:

See Tricks’n’Tips for making chicken breast behave and eat better.

  • Rub the Cajun seasoning all over the chicken breasts (leave the skins on), being careful not to dislodge the mini-fillet from underneath unless the breast is so big that it can afford to be removed. (My supplier’s breasts are HUGE!……. No, not the person; just the chicken breasts, silly!)
  • Put butter and a little splash of oil in the pan, over a medium heat.
  • Fry the chicken, very, very gently, for about 20 minutes, turning it over a number of times to spread the heat evenly through. You can use a loosely fitting lid on the pan to keep the moisture in. Gently.
  • Douse with the juice of a lemon then serve it with plain rice, salad, rice and salad, salad and rice, new pots & veg….. whatever you like.

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