Cajun Chicken
This is a slight twist on your average Cajun chicken, but a twist for the better in my opinion.
Delicious when cooled and used in a chicken salad or in a pitta pocket sandwich.
Serves 3-4
Ingredients
- 1 tablespoon of paprika
- ½ teaspoon of ground cumin
- ½ teaspoon of sea salt
- ½ teaspoon of sage
- About a dozen peppercorns (or half a teaspoon of ground pepper)
- ½ teaspoon of garlic salt or powder
- ½ teaspoon curry powder
- 3-4 chicken breast fillets (about ½kg)
- Butter or olive oil, for frying
Method
- Crush and combine all of the seasoning with a mortar & pestle.
- Put the seasoning mix in a freezer or sandwich bag and add the chicken breasts. Shake until the chicken is evenly coated.
- Heat the butter (or oil) in a frying pan and cook the chicken at a medium heat for 6-7 minutes per side.
If you haven’t got a mortar & pestle, you can use ground pepper and fine salt and simply mix the ingredients in the bag.