Yesterday marked the inaugural session of Cooking With Mummy. I popped Lucas in his car seat, strategically placed him in a corner so that he could see everything but still be safe, and cooked away! This Cajun Chicken recipe seemed like a good bet--quick preparation, could be done in advance, diet-friendly, and, most importantly looked tasty!
Who knew red peppers could be so entertaining? Lucas gurgled appreciatively every time I introduced a new vegetable to him--next time I should give him a washed pepper to hold--and he seemed to enjoy seeing what caused all the previously mysterious noises in the kitchen. I also discovered that my ability to multi-task is still pretty good, but I probably shouldn't try to sing songs and chop onions at the same time--I'm sporting a slight nick at the side of my nail which is driving me mad.
I'd class this recipe as a definite success. The amount of spice was just right on both the veggies and chicken; there were gorgeous crispy bits of onions and garlic.... Really, it might have been foolproof, but it was also quite delicious!
Next time I'd be inclined to squeeze over some lime juice just after it comes out of the oven and serve with a spoonful of low-fat creme fraiche or guacamole. It might also be an idea to split the oil and toss the vegetables and chicken with it separately. That's pretty much gilding the lily, though.
Cajun Chicken
(Source: unknown. It wasn't attributed to anyone when I saved it from a forum ages ago.)
Serves: 2
WW UK points: approximately 5 if using medium sweet potatoes, approximately 8 if using large sweet potatoes.
2 medium, skinless chicken breasts
2 sweet potatoes (see note above)
1 red pepper
1 green (or yellow) pepper
1 red onion
1 TBSP cajun spice (I used Schwartz brand)
1 garlic clove
1 TBSP olive oil
Handful of fresh coriander leaves
Preheat the oven to 200C (180C fan oven) or Gas Mark 6.
Peel the sweet potatoes and chop into large-ish chunks. Parboil for 8 minutes, drain, cool under running water, and put in a large baking dish.
Chop the onion and peppers into chunks of the same size as the potatoes. Add to dish. Slice the garlic into thin slivers and add to dish. Mix the vegetables around with your hands.
Chop the chicken breasts into the same size chunks as everything else. Arrange on top of the vegetables.
Sprinkle over the cajun spice and drizzle over the olive oil. Cook for 40-45 minutes, until the chicken is cooked all the way through and the vegetables tender but crisp on top.
LiveJournal feed
