It’s really easy to bring plain chicken to life with some spices or a marinade. This is a real Cajun treat. Spiced Chicken with Potato Wedges and Chive Dip from the Hairy Dieters is a healthy, flavoursome twist on boring chicken and chips.
INGREDIENTS: Serves 4
4 skinless chicken breasts
1 teaspoon sunflower oil for greasing
Limes wedges to serve
For the Cajun spice mix
5 teaspoons ground cumin
4 teaspoons smoked paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon flaked sea salt
For the Potato wedges
3 medium potatoes (about 475g)
1 teaspoon sunflower oil
1/2 teaspoon paprika
1/2 teaspoon flakes sea salt
Freshly ground black pepper
The Chive dip
100g low fat Greek yoghurt
2 teaspoon finely chopped chives
METHOD
Preheat the oven to 220°C.
To make the Cajun spice mix, put the spices and salt in a jar and seal tightly with a screw top lid. Give the jar a really good shake so that all the spices are mixed together.. This spice mix can now be stored in a cool, dark place for several weeks.
Peel the potatoes and cut them into wedges and put them in a bowl. Add the oil and toss lightly to coat all the wedges. Sprinkle with the paprika, salt and lots of freshly ground black pepper then scatter them onto a baking tray. Cook in a preheated oven for 20-25 minutes until tender and lightly browned.
While the potatoes are booking, place each chicken between 2 sheets of cling film and beat with a rolling pin until the meat is about 1.5cm thick. You need to make the chicken breasts all the same thickness so that they cook evenly.
Brush a griddle pan or non stick frying pan with a little oil and place over a medium heat until hot. Sprinkle 1 teaspoon of the spice mix over each chicken breast to dust it lightly.
Griddle or pan fry the chicken for 2 minutes and then turn them over with tongs and cook ont he other side for a further 2 minutes. Finish by cooking the chicken for 1 more minute on each side or until cooked through. There should be no pink remaining. Put the chicken breasts on a plate and leave them to rest for 3-4 minutes.
To make the chive dip, mix the yoghurt and chives together. Spoon into small pots and put 1 on each plate.
Serve with lime wedges for squeezing over the chicken and a large mixed salad.
Original Recipe The Hairy Dieters
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