Cajun chicken recipe
Cajun chicken with sweet potato wedges Cajun chicken is a great recipe to prep ahead for busy evenings, leaving you set up for a super tasty and quick dinner. Serve with a simple green salad. Each serving provides 400 kcal, 38g protein, 41g carbohydrates (of which 11g sugars), 8g fat (of which 1.5g saturates), 7g fibre and 1.4g salt. 3 tsp ground cumin4 tsp smoked paprika2 tsp dried thyme2 tsp dried oregano1 tsp red chilli flakes1 tsp garlic salt1 tbsp olive oil1 lemon, finely grated lemon zest and juice 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 olive oil 1 lemon, finely grated lemon zest and juice 4 skinless chicken breasts4 sweet potatoes, scrubbed and cut into thick wedges1 tbsp light olive oil1–2 tbsp sweet smoked paprikasea salt and freshly ground black pepper 4 skinless chicken breasts 4 sweet potatoes, scrubbed and cut into thick wedges 1 tbsp light olive oil 1–2 tbsp sweet smoked paprika sea salt and freshly ground black pepper Method 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. Pour the mixture into a sealable storage box big enough to hold the chicken pieces.For the chicken, put the chicken breasts on a board and cover with baking paper. 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. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible.Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. 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. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through.Meanwhile, heat a non-stick, ridged griddle pan until hot. 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). Serve the chicken with the potato wedges. 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. Pour the mixture into a sealable storage box big enough to hold the chicken pieces. 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. Pour the mixture into a sealable storage box big enough to hold the chicken pieces. For the chicken, put the chicken breasts on a board and cover with baking paper. 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. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible. For the chicken, put the chicken breasts on a board and cover with baking paper. 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. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible. Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. 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. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through. 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. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through. Meanwhile, heat a non-stick, ridged griddle pan until hot. 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). Serve the chicken with the potato wedges. Meanwhile, heat a non-stick, ridged griddle pan until hot. 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). Serve the chicken with the potato wedges. Recipe tips Try cooking this Cajun chicken recipe on the barbecue for an even smokier taste. Just be sure the chicken is cooked through before serving.