It’s entry #8 in my Foodie Competition, innit blud. BOOYAH. If you’re new here and you’re wondering, ‘foodie comp? What foodie comp?!’ then you should familiarise yourself with this page and get submitting! And if you’re a regular round these here parts then you should still re-read the rules and get submitting. Boom-diddly-boom.
So actually, before I give you this entry, I’d like to use this opportunity to give myself a little self-promotion. Unheard of, I know. When I went down to Soho to interview the Mooli’s boys last month, I took a few interior shots. The other day the lovely Mathew sent me an urgent request asking if I could send them those shots as they are being featured in the Metro, a nation-wide free publication, tomorrow. That means that my photos (along with, hopefully, my credit) are being featured in a nation-wide publication tomorrow. Can I get a ‘booyah beeatch’? So anyway, if you’re in London you should definitely pick a copy of the Metro tomorrow (Wednesday 21st). I’m actually going to be in Nottingham getting my Grad-u-a-ti-on (read that outloud, spelling it out; oh yeaaaah) but the boyfriend has promised me he’ll pick up a couple of copies. YOU SHOULD PICK UP COPIES TOO :D Okay, enough of that, now onto the meat (ha) of this post…
This particular entry is brought to us by Spammed over at Kudocities and is a lovely little summer-time dinner recipe. It’s also incredibly easy, requiring minimal effort with maximum flavour results. What is it? Easy Cajun chicken.
Spammed suggests that you serve it with guacamole “if you’re that way inclined” but as I had no guacamole in the house and no avocados to make any (which is rare for me because I usually have at least one or two floating around) I served this with a buttery sweet potato (YUM) and a lovely, fresh, cherry tomato and basil salad. I also substituted chicken breast for skinless and de-boned chicken thighs, as I prefer thigh meat to breast – juicier and more flavourful! Feel free to use any part of the chicken that you desire, just make sure you cook it properly to avoid food poisoning or worse.
I didn’t rub the spice mix all over the chicken because I was being lazy, but I recommend that you do. You could also barbecue this, which I think would add another great dimension. Mhm, smokey cajun chicken…
So, without further ado, Spammed’s Cajun chicken, just for you! Thanks Spammed!
SPAMMED’S EASY & HEALTHY CAJUN CHICKEN
1 tsp dried onion flakes
1 tbsp paprika
1/4 tsp cayenne pepper
2 tsp dried thyme (I used fresh)
Salt & freshly ground pepper to taste
4 chicken breasts/thighs (de-boned and skinless)
1 tbsp vegetable oil
1. Pre-heat the oven to 200 degrees C.
2. Wash the chicken in cold water and then pat dry with kitchen towel and slash diagonally on the tops.
3. Combine all the dry spice ingredients in a small bowl.
4. Brush the chicken with sunflower oil and cover in the spice mix, making sure to rub it all over the chicken.
5. Place the chicken pieces on a baking tray and cook for roughly 5-6 mins on each side or until cooked through.
6. Serve with guacamole, or with sweet potato and a salad of your choice. Consume heartily. Try not to lick the plate clean. Or if you’re by yourself, do.
Until next time, peace and love.