Cajun Spiced Chicken Potatoes Recipes

CAJUN SPICED CHICKEN & POTATOES

Cajun Spiced Chicken & Potatoes image

I like this with a green salad for a quick weeknight meal. It's also lower in fat and calories. 15 minutes marinating time is included in the prep time.

Provided by GinnyP

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup low-fat buttermilk
1 tablespoon firmly packed light brown sugar
2 teaspoons dried thyme
2 teaspoons paprika
1 1/4 teaspoons dried oregano
1 teaspoon fresh ground black pepper
1/2 teaspoon dry mustard
3/4 teaspoon salt
1 1/4 lbs baking potatoes, thickly sliced
4 boneless skinless chicken breast halves (about 1 lb total)

Steps:

In a medium bowl, combine the first seven ingredients (buttermilk through mustard) and 1/2 tsp of the salt.
Place potatoes in another medium bowl.
Add 3 T of the buttermilk marinade to the potatoes; toss to coat and set aside.
Marinate chicken in remaining marinade for 15 minutes.
Preheat oven to 400 degrees F.
Place chicken then potatoes in a 9- x 13-inch baking dish.
Sprinkle with remaining 1/4 tsp salt.
Bake for 35 minutes.

CURRY-CAJUN SPICED CHICKEN

Curry-Cajun Spiced Chicken image

This is from Better Homes & Gardens. It makes for a quick week night meal! Simply mix the ingredients together, pour over chicken, and bake.

Provided by quotFoodThe Way To

Categories Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup honey
3 tablespoons water
3 tablespoons prepared mustard
2 tablespoons margarine or 2 tablespoons butter, melted
2 -3 teaspoons cajun seasoning
2 -3 teaspoons curry powder
1 teaspoon lemon juice
1 garlic clove, minced
6 boneless skinless chicken breasts (about 1-1/2 lbs.)
hot cooked rice

Steps:

In a 3-quart rectangular baking dish combine honey, water, mustard, melted butter, cajun seasoning, curry powder, lemon juice, and garlic; mix well.
Add chicken, turning to coat. Arrange in single layer.
Bake, uncovered, in a 350 degree oven for about 30 minutes or till chicken is tender and no longer pink.
Serve chicken and pan drippings with hot cooked rice.

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