recipes
Oven roasted Cajun chicken with spiced pilau rice and raitha
2022-10-26
Ingredients
For the chicken
- 2 chicken breasts, cut into fingers
- 1 Cajun flavoured oven roasting bag (Maggi)
For the pilau
- 1 tsp cumin seeds
- 4 cardomom pods, split
- 1 small onion, finely diced
- 2 tbsp oil
- 200g basmati rice (Eurico)
- 1 tsp turmeric
- 2 bayleaves
- 2 cinnamon sticks
- 2 star anise
- 2 tbsp raisins
- 400ml hot vegetable stock (Knorr)
For the raitha
- 250g plain yogurt
- 1 tomato, deseeded and finely diced
- 2 inch piece cucumber, peeled deseeded and finely diced
- 1 clove garlic, finely chopped
- 2 tbsp chopped fresh mint
- Juice 1/2 lime
- Good pinch garam masala
- 1 packet garlic naan bread for serving (Leicester)
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Method
Start this recipe with the chicken. Place into the oven bag, season with the Cajun spice mix, seal the bag and shake well. Place onto a baking tray and cook at 200°C for 20 minutes. (Turn the bag around half way through cooking) Meanwhile mix together all the ingredients for the raita and chill in the fridge. Heat a large pan and dry-fry the cumin seeds and cardamom for 1 minute. Remove from the pan, add in the oil and fry the onion for 5 minutes. Add in the rice, turmeric, star anise, bay leaves, cinnamon sticks and toasted cumin and cardamom. Cook together for 1 minute then pour in the hot stock, season with salt and pepper and bring to the boil. Place on the lid, lower the heat and cook for 12-15 minutes. Turn off the heat and allow to sit for 33-4 minutes before serving with the Cajun chicken and raita and warmed naan bread.
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