Chicken DishesFood and Recipes
BAKED CAJUN CHICKEN
This simple and rustic Baked Cajun chicken, is bursting with flavour and promises to tantalise your tastebuds. Perfect option for an Alfresco Style Dining.
I KNOW…I KNOW… YOU LOVELIES HAVE MISSED ME RIGHT #winkwink . But can you blame me!!! SPRING HAS SPRUNG in my BEAUTIFUL South Africa, and I just can’t get enough of watching nature transform before my eyes. Imagine… Fresh lime green new leaves, flowers blooming all around, birds chirping a new tune, fresh cool air (NOT THE DREADED WINTER COLD)….OOOH and let’s not forget the ‘SPRING CLEANING’.
With this much gorgeousness all around me, I just don’t want to miss a second, anyone else feel that way?? Thankfully, Johannesburg’s colder days are over, and Spring has brought in some warmer days. Warm days, that call for a slight bit of a ‘heat’ to a meal to match our weather. Cajun style Cuisine is what I served up on my table recently. Inspired by Cajun Seasoning, which is a rustic blend of spices which hails from Louisiana. I too, like many others, have my own spin on Cajun Seasoning.
Cajun Seasoning, is generally a spicy blend, the heat emerging from the use of Cayenne and Pepper. I also like the versatility of this spice blend, as It works great with fish and other meats as well, not just chicken. You can use it as a dry rub, but personally, I prefer whisking it up into a marinade. All I do, is throw in all my spices and wet ingredients, as well as garlic and onion into a blender, and voila… I have a quick batch of Cajun Marinade. If you intend to use it as a dry rub, then add onion powder and garlic powder instead of whole ingredients.
This Baked Cajun Chicken is perfect, simple and light for Alfresco Style Dining, or just as good made into a chicken salad. Baked or Pan fried, Whichever way you choose to enjoy this Cajun Inspired Recipe, I assure you, it will also become a favourite in your home too. Now, off you go, grab all the ingredients, dust off those aprons, and let’s cook … CAJUN STYLE.
Pease Take a moment to rate this recipe further down the page, and Do remember to drop me your feedbacks in comments below, or on any of my social media platforms.
ENJOY CHICKEN DISHES?, THEN HAVE A LOOK AT THESE RECIPES AS WELL…
Rosemary and Lemon Chicken Pot Roast
Happy ‘CAJUN COOKING’ Lovelies
Love Marriam
Before you start… Here is my STEP BY STEP Collage to help you better understand this Baked Cajun Chicken
BAKED CAJUN CHICKEN
Author: Foodeva Marsay (@foodeva_marsay)
Ingredients and Instructions:
4 Skinless Chicken Fillets, Butterflied (400grams – 500grams)
~ Wash and Dry Chicken Fillets.
~ Make up the Cajun Spice Blend Marinade.
Cajun Spice Blend Marinade
(@foodeva_marsay)
~ 2 Tablespoon Paprika Powder
~ 1 teaspoon Peri-Peri Powder (OR Cayenne Powder)
~ 1/2 teaspoon Chillie Powder
~ 1/4 teaspoon Turmeric Powder
~ 1/4 teaspoon Black Pepper Powder
~ 2 teaspoons Dried Origanum
~ 1/4 teaspoon Dried Thyme
~ 1 teaspoon Salt
~ 1 Tablespoon Fresh Chopped Garlic
~ 1 Small Onion, Roughly Chopped
~ 1/3 Cup Vegetable Oil
~ 2 Tablespoon Lemon Juice
*BLEND THE ABOVE MARINADE INGREDIENTS UNTIL SMOOTH.
~ Now Preheat the oven to 200 degrees celsius , and coat a large oven proof dish with a non stick cooking/baking spray
~ Using the Cajun Spice Blend Marinade above, Marinate the chicken Fillets, for 10-15 minutes and place into the oven tray, with any excess marinade.
~ Dot with 1-2 tablespoon Butter, Cover with foil and bake for approxiamlety 30-35 minutes, or until oil surfaces. DO NOT Let the chicken dry out too much.
~ To serve, Spoon over pan juices and oil onto the Baked Cajun Chicken, and enjoy with your favourite side or a salad.
NOTES BY FOODEVA MARSAY
> To Make a dry Cajun Spice Rub, Substitute the Fresh Garlic, with 1 Tablespoon Garlic Powder, and the substitute the onion with 1-2 Tablespoon Onion Powder.
> For a spicier end result, Up the amounts of Cayenne Powder, or peri-peri powder
> This marinade can also be used to prepare Cajun Style Fish, Remember not to marinate fish for too long. It can be added, while your oven or pan heats.
> Pan Frying with this recipe is also recommended.
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