Cajun Chicken

Cajun Chicken
Another suggestion of our favorite Cajun & Creole Cuisine this delicious and extra spicy chicken with potatoes in the oven. As familiar as it looks is different from the usual. The special character of it is offered by the excellent cajun spice mix and chopped spring onion to the end before serving.

work: 20′ time: 1h:20′ easy:

Cajun Chicken Cajun Chicken

Cajun Cuisine

It is a dish of the special kitchen of Akkad, a French-speaking people, who were deported from their territories of Canada to the region of Louisiana, the southern US state, in the Gulf of Mexico, with capital in Baton Rouge and a population of ~4,700,000.

It could be called Rustic Kitchen. Naturally uses locally available materials, which predominate in the dishes of Cajun & Creole Cuisine, whose dish preparation is usually straightforward but indisputable flavor. It has to do with the culinary art of cooks, influenced by traditional French Cuisine.

Aromatic vegetables and the characteristic aromatic raw materials, such as green pepper (poivron), onion, garlic, celery, carrot, parsley, bay leaves, thyme, spring onions, dried cayenne etc. These are usually cooked together of course with pork, sausages and of course all kinds of fish and other seafood in the area.

Ingredients (3 servings)

  • 3 chicken thighs
  • 4 large potatoes
  • 1 red onion
  • 5 cloves garlic
  • 2 tbsp cajun spice mix★
  • salte & freshly ground pepper
  • 3-4 tbsp olive oil
  • 1-2 spring onions, thin
Wash the chicken under running water and pat dry with paper towels.
In a baking dish put the potatoes cut to length, not too thick. Salt & pepper. On top place the chicken thighs, cut in two.
Melt one by one the pages of garlic in the press and sprinkle the chicken. Add salt and pepper …
… and some of the

cajun spice mixture★

  • 2 tbsp spicy paprika
  • 2 bay leaves
  • 1 tbsp dried basil
  • 1 tbsp oregano
  • 1 tsp black pepper grain
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds
All these crushed well in the mortar.
Sprinkle all with olive oil and place the pan in a preheated oven at 200℃ (392℉, Gas:5.7) to 25'.
Remove from the oven, turn the thighs and on the other hand, with some even sprinkle mixture cajun spices and add red onion, cut into thin crescents.
Reduce the oven temperature to 180℃ (356℉, Gas:4.2) and bake for another 25'-30' until golden brown.
Remove the pan from the oven and serve immediately, sprinkled with chopped fresh onions.
Cajun Chicken Cajun Chicken Cajun Chicken

Author Zambia G. Sifaki

Cajun Chicken