Cajun chicken

Cajun chicken

This is made possible by BBC food!


For the Cajun spice mix

  • 3 tsp ground cumin
  • 4 tsp smoked paprika
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tsp red chili flakes
  • 1 tsp garlic salt
  • 1 tbsp olive oil
  • 1 lemon, finely grated lemon zest, and juice

For the chicken

  • 4 skinless chicken breasts
  • 4 sweet potatoes, scrubbed and cut into thick wedges
  • 1 tbsp light olive oil
  • 1–2 tbsp sweet smoked paprika
  • sea salt and freshly ground black pepper


Before starting this dish, make sure to preheat the oven at 200C/180C Fan/Gas 6.

  1. For the Cajun spice mix, combine all the ingredients for the spice mix plus a little amount of salt and a somewhat amount of black pepper.

  2. Pour the mixture into a sealable storage box big enough to hold the chicken pieces.

  3. For the chicken, put the chicken breasts on a board and cover them with baking paper.

  4. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3 hours. Maybe if you are able to, leave it overnight!

  5. Once the oven is heated up, remove the chicken from the marinade, shaking off any excess.
  6. Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a baking tray and bake for 25 minutes.

  7. Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through. Serve the chicken with potato wedges.

Banner and Image Credit: BBC

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