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RECIPES

Cajun chicken | Time for food with Argiro

Preparation time10’
Cooking time45’
Level of difficultyEasy

Products used in the recipe

€5.50

Stainless steel slotted serving spatula "Acer" 35cm
€4.50

Stainless steel carving fork "Acer" 33cm
€2.80

Stainless steel utility knife "Terrestrial" with wooden handle 23cm
€53.90

Stainless steel knife set of 8pcs on acrylic stand
∅ 6 cm

Out of stock

€14.90

Acrylic mill "Acer" with ceramic grinder 21.5cm
∅ 6 cm

€17.90

Acrylic mill "Acer" with ceramic grinder 26.5cm
€1.20

Stainless steel dinner spoon "Acer"
€1.10

Stainless steel ice cream spoon "Acer"

Recipe ingredients

For the Cajun chicken:

1 chicken around 1-1,5 / 2 kg

1 lemon

1 small garlic

A little cut parsley

For the marinade:

1 tablespoon soft butter

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon cayenne pepper

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cut parsley

To serve:

Seasonal salad

Recipe Directions

Preheat the oven to 200ºC. We will bake on the middle grill.

Put the opened chicken on the working surface with the breast towards us. Press hard by touching the palms on the chest to flatten the chicken and open it in dimension.

Dry the chicken very well all around with absorbent paper.

In a bowl put the soft butter, the olive oil and all the marinade ingredients.

Mix them well to become a paste.

Smear the dry chicken all around with the marinade.

Put non-stick paper on a large shallow baking tray.

Put the chicken in the baking tray.

Cut the garlic in half and place it on the baking tray.

Put the chicken in the oven.

Bake for about 40-45' until the chicken skin change color and baked properly.

During the cooking, pour the juice of the baking tray over the chicken two or three times.

When the chicken is ready, take it out of the oven

Keep all the juices from the baking tray. Put them in a small casserole.

Cover the roasted chicken until we make its sauce.

Put the sauce on medium heat to boil.

Squeeze the cooked garlic and take the cream of garlic that has been cooked. Add it to the sauce and mix with a whisk. Discard the garlic peels.

Once the chicken sauce has boiled, lower the heat and boil for 5-6'.

Then add the lemon juice, the lemon zest and the parsley.

Check for the salt and the pepper.

Cut the chicken into portions and serve with Cajun sauce and seasonal salad.