Originally published on December 3, 2014
When I started cooking at one of the first restaurants I worked at, Cajun Chicken was one of the things I remember cooking the most. It was a simple dish for the somewhat fancy-pants cafe, but it was always one of my favourites to make. Recently when I was staring down some chicken breasts that were in the fridge, I decided to go back to my kitchen roots and go Cajun with it. At the restaurant we used to slice it up thin and use it to top our Cajun Caesar Salad, but it would be great in pasta, on sandwiches, or just served with a delicious side. I think I’m even going to start making some just to keep in the fridge for those times when I need a delicious little something.
Ingredients:
4 boneless, skinless chicken breasts
3 tablespoons cumin
3 tablespoons coriander
3 tablespoons paprika
1 1/2 tablespoons cracked black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
1 tablespoon salt
2 tablespoons vegetable oil
Directions:
1.) In a bowl combine the cumin, coriander, paprika, black pepper, oregano, garlic powder, and salt. Mix to thoroughly incorporate all of the spices together.
2.) Rub the spice mix over the chicken breasts and let sit at room temperature for about 20 minutes.
3.) Heat 2 tablespoons of vegetable oil in a cat iron skillet over medium heat. When hot, add the chicken and cook for about 5 minutes per side, until it is nicely seared. Cover partially and cook for another 10 minutes, flipping once.
4.) Remove the chicken from the heat, cover with the skillet lid or aluminum foil, and let rest for 5 minutes before slicing or serving.
5.) Serve and enjoy!