Cajun Blackened Chicken with Cranberry & Sour Cream
July 4th 2008 00:30
Louisiana is renowned for Cajun cuisine and in the following recipe and step by step pictures I demonstrate how to cook Cajun blackened chicken for the fourth of July.
The word ‘Cajun’ is a corruption of ‘Acadian’ which referred to the inhabitants of the French-Canadian province of Acadia in what is now known as Nova Scotia.
The Acadians were forced into exile by the British in 1755 for refusing to renounce Catholicism, swear allegiance to The Crown, and stop being French. Many of these exiles eventually found refuge in the predominantly French territory of Louisiana.
Cajun cuisine features robust seasonings and piquant spices and popular regional dishes include Jambalaya, gumbo, boudin pork sausages, and turtle, crawfish, shrimp and crab dishes. Cajun cooking is closely related to, but distinct from, the Creole cuisine of New Orleans which has African influences.
Ingredients
2 Chicken breasts (skinless)
30g Cajun spice
30g Dried cranberries
100ml Cranberry jelly
100ml Sour cream
Method
Pocket the chicken breasts by inserting a long thin knife into the thickest part to make an internal cavity.
Stuff the cavity with ‘Craisins’, that is, dried cranberrys. They will absorb the juices and soften during cooking.
Generously coat the breasts with Cajun spice.
Pan fry the seasoned breasts in a little oil or brush them with oil and char grill them on the barbeque. The spices will turn black but should not be burnt.
Serve with cranberry jelly and chilled sour cream. The sweetness of the cranberries counterpoint the intensity of the hot spices while the sour cream is smooth and soothing.
Accompany with crunchy corn fritters.
Happy Fourth of July!
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