I’ve always had this fascination for southern Cajun and Creole food. Although I can’t say I’ve eaten enough of it to understand what it’s all about but I am curious nevertheless. Their flavours appear bold, daring and not for the faint-hearted.
I bought this packet of Cajun seasoning to see what I can do with it and thought I’d make this simple chicken dinner. Cajun seasoning varies but I suppose the main ingredients would be; garlic powder, onion powder, salt, cayenne, oregano and red pepper flakes. Some would’ve customised it in different ways to suit their own taste but you get the idea that most of these spices scream for attention (pic below).
Why pair it with butter rice?…..Well, I think a flavoured rice would go well with something that pronounced, although there is nothing wrong with plain rice too. Or I’m just in a sudden flashy mood to perk up the menu.
CAJUN CHICKEN SKEWERS WITH BUTTER ALMOND RICE RECIPE
Chicken breasts, cut into chunky cubes
1 onion, cut into chunky wedges
3 tablespoons Cajun seasoning
2 teaspoons lime juice
1 tablespoon garlic powder
1/3 cup sunflower oil
Butter (about half a block)
Toasted almond flakes
Hard boiled eggs, cut into wedges (optional)
1. Mix all the marinade together and rub it all over the chicken and onions. Leave them in a bag overnight or at least 4 hours.
2. Cook your rice in the rice cooker, when they are just about done, add your butter and give it a stir but not too much, close the lid and let it cook all the way through.
3. Heat your grill pan till it’s very hot. Take your chicken and onions out of the marinade place them through skewers.
4. Cook the chicken on all sides on the hot grill pan.
5. Give your rice a final fork-mixing. Toss in your toasted almond flakes and half of your chopped parsley. Plate your rice and your chicken skewers. Spread your hard boiled eggs on the rice and sprinkle over the remaining parsley.
Note; You can also roast the chicken skewers in the oven, but make sure you have something on the bottom to catch the drippings. Always mix your rice with a fork utensil and not a spoon. This prevents the rice from clumping together. I added the butter right to the end of the cooking process for the rice because I own a traditional model. The lid is not airtight. Adding butter from the start will speed up the cooking time but your rice won’t be cooked. Certain rice cookers, like the digital ones, have airtight lids so you can add the butter right from the beginning.
To find out more about southern cooking, go here.
‘Let the good times roll!’