Cajun Chicken

YIELD-10

Ingredients-

• 10 Chicken Thighs/Pieces

• chicken breasts

• Cracked black pepper

• Rock salt

• 2 large white onions

• 2 bell peppers

• 1 can of chopped tomatoes

• Worcester sauce

• Garlic cloves

• 500ml chicken stock

• 3 tbsp. capers

• 2½ tsp. Dried Cajun spice

• ½ cup fresh basil leaves.

• All-purpose flour for dredging

• Fresh oregano if available.

• Olive Oil for cooking

• 2 tsp tomato paste

• 1 can evaporated milk

• 1 Lemons

METHOD

• Prepare the vegetables and cut to a rough chop, crush the garlic.

• Fry the Cajun spice in a dry pan, add 1/2 grated onion, Little garlic and cook until it starts to smoke on a low heat.

• Wash the chicken, drain then season well and coat in the flour.

• Put the spice into a spice grinder or pestle and mortar, grind util fine and then roll in the chicken and leave overnight to marinade.

• Heat the oil, not too hot, then add the chicken Thighs first as these have more flavor, the breast can be cooked at the end so they stay moist.

• Now add the peppers, garlic and cook for 5 minutes until nicely browned. Add all spices and herbs.

• Add the tomatoes and chicken stock, to de-glaze the pan.

• Leave to simmer for 15 minutes until cooked through.

• remove sauce from heat and add the sour cream, sauce should just be a coating consistency not too thin.

• In separate pan cook the Breast meat , keep it on the bone

• Finish cooking in the oven until meat is tender, approx 15 minutes at 180oC.

• Coat the chicken in the sauce once cooked, be careful not to overcook

• To serve. blacken the chicken pieces on a char grill, and serve with yoghurt and Flat Bread (See Recipe)Coat the chicken

HAPPY COOKING!!!