Cajun Chicken with Black-Eyed Bean Salsa

cajun_chickenThe wonderful flavours and variety of Mexican and “Tex Mex” cooking have been relatively slow to be embraced in Europe, but thankfully this is changing now. I’ve always been a huge fan of the food of the southern US, and this yummy salad encapsulates all that is great about it.

Serves 2

Prep Time: 20-30 minutes

Wheat Free, Gluten Free

You will need:

  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried thyme
  • 1 clove garlic, finely chopped
  • 2 small free-range chicken breasts, skin off, cut into strips
  • 1 x 400g tin of black-eyed beans or butterbeans, drained
  • 2 tomatoes, de-seeded and cut into small dice
  • 1 small tin of sweet corn, drained (around 80g)
  • 2 x spring onions, finely chopped
  • 15g sundried red peppers, diced (you can use sundried tomatoes if you prefer)
  • Juice and zest of 1 lime
  • Small handful fresh coriander, finely chopped
  • Juice and zest of 1 lime
  • Small handful fresh coriander, finely chopped
  • 3 tablespoons sour cream
  • 1 jalapeno pepper (from a jar), finely diced
  • Juice of 1 lime
  • 1 tablespoon groundnut oil

Preparation

  • First, make the Cajun spice mix. In a large bowl mix together the olive oil, paprika, oregano, cayenne pepper, thyme and garlic.
  • Place the chicken pieces in the bowl with the spice mix, and mix thoroughly, so that the chicken is completely covered. Leave to one side to marinade for 10 minutes.
  • Next make the salsa. In a large bowl, mix the beans, tomatoes, sweet corn, spring onions, sundried peppers, lime juice and zest and coriander. Stir well and put to one side.
  • In a separate bowl, mix the jalapeno pepper and the sour cream. Add the lime juice and stir well, until you have pouring consistency.
  • Heat the oil in a medium non-stick pan over a medium heat, add the chicken. Leave to cook for 2-3 minutes minutes without moving, then flip and cook on the other side for a further 2-3 minutes, or until cooked through.

To Serve:

  • Serve immediately.

Jennifer’s Tip:

  • To give the salsa a fruity lift, add a couple of tablespoons of finely-diced fresh mango.

For more delicious recipes like this, both Jennifer Irvine’s recipe books are available from Amazon.

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