You may rememberer, if you are a regular reader, that I passed on to you a couple of posts back (wings and honkers I think) my recipe for real Cajun spices, well here’s another really nice social meal using these spices.
Let me first explain, if you use these spices neat they will blow the top of your head off, forget eating raw chillies this stuff is serious. There are a few of you now reading this that are going to take this as a slap in the face with a glove, in other words “I can eat the hottest chillies or the hottest curries etc”, well firstly this is not a contest (macho or otherwise) and secondly hot chillies and curries are pussy food compared to Cajun. I strongly recommend diluting these spices for this dish (I know some of you are going to disregard what I’m saying, well more fool you) I normally use a 50/50 mix of spice and plain flour, this will still be hotter than anything else you’ve ever eaten so be warned. You can dilute further by adding a greater proportion of flour.
Right then on to the recipe, mix two teaspoons of Cajun spice, here it is again:
1 table spoon garlic powder(granules or salt can be used)
1 table spoon onion powder ( ditto)
2 teaspoons white pepper
2 teaspoons ground black pepper
1 1/2 teaspoons cayenne pepper
2 teaspoons dried thyme
1/2 teaspoon dried oregano
with two teaspoons of plain floor and a 1/4 teaspoon smoked paprika. Cut diagonally two chicken breasts into strips and coat with the spice mixture and let stand for half an hour.
Heat some corn oil in a pan and gently fry the chicken pieces until golden all over.
A good accompaniment to this is a stir fry, I have used two spring onion, two slices of ginger and two red chillies all cut into matchstick size pieces, in addition cut two/three peppers (green,red,yellow whatever) into 10mm slices and a red onion into eight segments.
Heat two dessert spoons of corn oil in a wok until smoking, add the spring onion, ginger and chillies and swish around for 15 secs, add the remainder and stir vigorously until they are very slightly blackened at the edges but are still crunchy (the wok must be hot and smoking, you will need to ventilate the kitchen when doing this dish or you will either be overcome with the fumes or sneeze your arse off). When you consider it cooked add a sprinkle of rock salt and a good splash of sesame seed oil, stir and serve with the chicken and fajitas (wraps to the idiots amongst you).
A really nice meal for two.
Enjoy and for those of you who didn’t heed the warnings, serves you fucking right.