Serve the chicken with the potato wedges. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Meanwhile, heat a non-stick, ridged griddle pan until hot. For the Cajun spice mix 3 tsp ground cumin 4 tsp smoked paprika 2 tsp dried thyme 2 tsp dried oregano 1 tsp red chilli flakes 1 tsp garlic salt 1 tbsp. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through. Cut the chicken breasts lengthwise to make the four cutlets, season them with garlic powder, some of the Cajun seasoning, and salt & pepper, coat in flour, and fry until golden brown. Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Instructions In a large nonreactive container, combine 1 gallon water, 1 cup salt, and 1 cup Cajun seasoning, stirring until salt dissolves. Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. Chicken breasts, halved - 3 Cajun seasoning- 1 tbsp Lemon juice- 1 tbsp Ground pepper- tsp Corn flour- 2. Let rest 10 minutes drain, rinse and pat dry. Pan Fried Cajun Chicken To marinate chicken. Place in a bowl and cover with very cold water. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible. Open up the livers and use a sharp paring knife to trim away any connective tissue. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Pour the mixture into a sealable storage box big enough to hold the chicken pieces.įor the chicken, put the chicken breasts on a board and cover with baking paper. It is hot enough when a drop of water sizzles (dances) in the hot fat. For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Divide the shortening and butter between two 9 inch thick aluminum or cast iron skillets and place over moderate heat until melted.
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