After a pretty barren week of cooking I redeemed myself today by taking a second run at a Cajun chicken dish which didn’t go to plan the first time I tried it.
A few weeks ago I wanted to a light tea that didn’t take very long so I tried this Cajun spice rub with some chicken breasts I found in the freezer. Unfortunately the breasts were tiny and the rub was too dry so it didn’t work out very well.
Tonight I once again desired a quick meal so gave the Cajun chicken another try. This time round instead of coating the chicken in oil and dipping in the spice rub (which resulted in far too thick a covering of the dry spices) I used more oil and added it straight to the spices making more of a sticky sauce. This worked great, though some of the flavour was lost to the grill pan through cooking but that was a sacrifice worth making.
This is brilliant served with some cous cous, but probably not the citrus kick Ainsley Harriot stuff we tried. It was very reminiscent of soap…
Serves 2
2 chicken breasts
1 dessert spoon cumin
1 dess. spoon turmeric
1 dess. spoon paprika
1 dess. spoon ground coriander seed
Salt and pepper
Tabasco
Olive oil
In a bowl combine the spices and add a good pinch of salt and pepper then stir it all up.
Add in olive oil and stir until you have a runny paste then add in a few drops of tabasco, then a few more for luck.
Dip the chicken breasts into the mix and coat well.
Place on a grill tray and grill under a medium to high heat for 15 – 20 mins, turning regularly until cooked through.
Mince and Skirlie 