This dinner hits all the flavour spots – the chicken juicy and a bit spicy, the rice has great flavours, the peas sweet, and the simple salad cuts through the richness of the meal. The bread adding great crunch.
A Snap To Make Cajun Chicken Thighs
This serves two people and we served it with green peas, fried rice, a cucumber-onion salad and garlic bread.
WHAT YOU NEED
4 chicken thighs.
2 tablespoons unsalted butter.
1 tablespoon Cajun seasoning.
1/2 teaspoon salt.
4 tablespoon of butter.
1 cup of white rice.
2 1/4 cups water.
1 teaspoon grated ginger, fresh or frozen. You can freeze ginger and use it whenever you need it.
2 stalks of cut up green onions.
1 cup frozen green peas.
1 baguette cut in half.
4 tablespoons olive oil.
2 small cucumber or one medium-sized one.
1/2 of a small white onion.
2 tablespoons white vinegar.
Take the 3 tablespoons of butter and melt it in a microwave or in a pan, add the Cajun seasoning and salt, mix.
Pat your chicken thighs really dry with paper towels.
Put your chicken on a small sheet pan and brush the chicken with the Cajun-butter mix all over.
And then leave in the pan, skin side up.
Heat your oven to 425 degrees.
Then place the chicken in the middle of the oven.
Cook your chicken for 25 to 35 minutes until done and golden brown.
If using a meat thermometer, your chicken will be done at 165 degrees.
Put your rice, water and the 1 tablespoon of butter into the rice cooker.
Once cooked remove and wait until cool.
In a hot frying (medium heat) add your 2 tablespoons of olive oil and then the ginger and garlic, cook for 1 minute, add your rice, constantly stirring to make sure all he rice has been coated with the oil.
Now push the rice to the edge of the frying pan so that there is an opening in the middle of the pan. Add your eggs and quickly mix as if you are making scrambled eggs. But before the eggs are fully cooked mix all the rice into the egg mixture. This whole process takes about three minutes or so. Now take your green onions and sprinkle into the rice and mix again.
Place your green peas in a small bowl and cook in a microwave or in a pot of boiling water. They will take about two minutes in the microwave or three minutes in the boiling water.
Drain your peas.
Slice your cucumber(s) into thin slices.
Do the same with the onion and chop into smaller bits.
Sprinkle with salt and mix the cucumbers throughly to make sure all the pieces have been touched by the salt. Do this several times and drain the liquid from the bowl. Add your white vinegar and 1/2 tablespoon of olive olive oil. Mix well.
Take your sliced baguette and brush each side with the 1 1/2 tablespoon of olive oil. Put in the oven half way of the chickens cooking time. Once it has a nice golden colour take it out of the oven. Sprinkle with some pepper.
Presto, dinner is ready and you are ready to plate.
Easy and delish.