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.
For the Cajun flavor blend
3 tsp ground cumin
4 tsp smoked paprika
2 tsp dried thyme
1 tsp red stew drops
1 tsp garlic salt
1 lemon, finely ground lemon zing and juice
For the chicken
4 skinless chicken bosoms
4 yams, scoured and cut into thick wedges
1–2 tbsp sweet smoked paprika ocean salt and newly ground dark pepper
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.