CAJUN CHICKEN

Cajun chicken is an incredible formula to prepare ahead for occupied nights, leaving you set up for a very delicious and fast supper. Present with a basic green serving of mixed greens.

Fixings

For the Cajun flavor blend

3 tsp ground cumin

4 tsp smoked paprika

2 tsp dried thyme

2 tsp dried oregano

1 tsp red stew drops

1 tsp garlic salt

1 tbsp olive oil

1 lemon, finely ground lemon zing and juice

For the chicken

4 skinless chicken bosoms

4 yams, scoured and cut into thick wedges

1 tbsp light olive oil

1–2 tbsp sweet smoked paprika ocean salt and newly ground dark pepper

Technique

1 For the Cajun zest blend, join all the elements for the flavor blend. Empty the blend into a dish or enormous polythene food sack.

2 For the chicken, put the chicken bosoms on a board and spread with stick film or heating paper. Slam them with a moving pin until just shy of 2cm/¾in thick all finished. Put the chicken bosoms into the dish or pack and altogether cover the chicken with the blend. Season well.

3 Cover the dish with stick film or seal the sack and spot in the refrigerator to marinate for 3–4 hours, or overnight if conceivable.

4 Preheat the broiler to 200C/180C Fan/Gas 6 and eliminate the chicken from the marinade. 5 Toss the yam wedges in a bowl with the oil and sweet smoked paprika, and season well with ocean salt and newly ground dark pepper. Spread out on a non-stick heating plate and prepare for 20–25 minutes, or until brilliant earthy colored and delicate, turning partially through.

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