Nadia’s Cajun chicken burgers
Spice blends are a staple in Cajun kitchens and consist of a blend of salt with a variety of spices, usually including cayenne pepper to pack a spicy punch. Make this version family friendly and mild by omitting the cayenne/chilli – or add extra if you are feeling brave!
CAJUN CHICKEN BURGERS WITH SALAD AND ROASTED PUMPKIN
500g peeled pumpkin or butternut, diced
2–3cm 1 teaspoon Cajun seasoning (see recipe below)
600g chicken breasts
2–3 teaspoons Cajun seasoning mixed with
1 tablespoon flour (see recipe below)
1⁄2 teaspoon salt
1⁄4 cup mayonnaise
1⁄2– 1 tablespoon chipotle sauce (storebought, optional, or replace with your favourite chilli sauce)
1 Lebanese cucumber
1⁄4 cup mayonnaise (optional)
Mix together 1⁄2 teaspoon smoked paprika, 2 teaspoons paprika, 1 teaspoon ground coriander, 1 teaspoon ground cumin and 1⁄2 teaspoon dried rosemary and a good pinch of chilli powder or cayenne powder (optional). Make extra and keep in an airtight container or jar for next time you make this recipe. Or sprinkle over potato wedges for delicious seasoned oven fries! Preheat oven to 220 degrees Celsius. Line two oven trays with baking paper. Preheat barbecue grill to high (if using). Toss pumpkin with first-measure of Cajun seasoning and a drizzle of olive oil on first prepared tray. Season with salt and bake for 20-25 minutes until cooked through. Turn once during cooking. Pat chicken dry with paper towels, and cut into steaks. To do this, place your hand flat on top of breast and slice through middle to make two thin steaks. Drizzle with olive oil and rub with second measure of mild Cajun seasoning mixed with flour and salt. Set aside. In a bowl, mix mayonnaise with chipotle/chilli sauce (if desired) and leave some mayonnaise plain (for the kids). Use a vegetable peeler to peel carrots, then peel both carrots and cucumber into long, thin ribbons; place in bowl with chipotle/ chilli mayonnaise and toss to coat. Alternatively leave ribbons plain or toss with a little plain mayonnaise. Heat a drizzle of oil in a large fry-pan on medium to high heat. Cook chicken for about 2minutes each side (depending on thickness) until just cooked through. Alternatively cook on barbecue. Set aside, covered in foil to rest for a few minutes then slice thickly. Place closed burger buns on second tray and toast in oven for 5minutes, until warmed through. Alternatively toast opened buns, cut-side-down, on barbecue grill for about 30 seconds, until toasted. To serve, fill burgers with salad, chicken, tomato, lettuce. Spread extra-mayo on top bun before closing (if desired). Serve pumpkin on side with extra salad.
Recipe courtesy of My Food Bag.
Cajun cuisine is characterised by big flavours and a rustic cooking style.
NADIA LIM IN ASSOCIATION WITH MY FOOD BAG