New Orleans is culturally diverse, loud and colourful and so is its cooking. Cajun seasoning successfully brings together flavours that are often kept apart. There are many variations, but the big idea is to unite the pungency of garlic, the aromas of basil and the heat of chilies.
Time: Preparation: 15 minutes, Cooking 50 minutes.
Ingredients (serves 4)
4 Chicken breasts
1 Onion
1 450 gm tin of chopped tomatoes
A few cloves of garlic
A tablespoon of dried basil
A level teaspoon of cayenne pepper
4 tablespoons of olive oil for frying
Equipment
A saucepan and an oven proof dish which is two or three inches deep.
Method
Finely chop the onion and cook gently in the saucepan until transparent, chop the garlic and then add it to the pan together with the basil and cayenne pepper. Stir the contents of the pan together for a minute so that the flavours can combine. Add the tinned tomatoes plus a tin of water and bring the whole lot to the boil. Place the chicken breasts in the oven proof dish, cover with the contents of the pan and bake in a moderate oven for 50 minutes or until the chicken is properly cooked through.
Comment
Serve with rice. Vary the ratio of flavourings according to taste, but make sure that the cayenne pepper does not overpower the garlic and basil.
Page Created: 3rd March 2002