Cajun Spiced Chicken With Quinoa Recipes

CAJUN SPICED CHICKEN

Steps:

• Pour olive oil into a shallow dish or plate. Create a thin layer of cajun seasoning on another plate.
• Coat the chicken tenders with olive oil followed by cajun seasoning.
• Place a cast iron skillet over medium heat and add tenders. Cook for 4 minutes.
• Flip ¼ and cook for 3 minutes or until completely cooked.

CAJUN CHICKEN THIGHS WITH ZESTY QUINOA

Steps:

• Combine Cajun seasoning mix (my homemade mix is the best!) with olive oil and brush on both sides of the chicken thighs. You can let it marinate for an hour or more, or grill it immediately.
• Grill over medium-high heat until almost cooked through, then turn and continue cooking on the other side until done. The chicken pieces should reach an internal temperature of at least 165°F. when measured with a meat thermometer. It's sometimes hard to overcook chicken thighs, unlike chicken breasts which can become dry and stringy.
• Prefer to bake? Just follow the directions in #1 above, then arrange in a baking dish instead of grilling. Roast in the oven at 400° for about 20 minutes or until the thighs have reached an internal temperature of 165°F. when measured with an instant-read thermometer. If they are not ready, continue baking and checking the temperature every 5 minutes.
• Meanwhile, cook the quinoa. Once cooked, transfer to a serving dish and top with Cajun Chicken Thighs. Garnish with fresh oregano, if desired.
• Measure 1 cup quinoa into a strainer. Rinse it under cool running water to remove the natural coating, called saponin, that can make quinoa taste soapy. Add the quinoa, zest of 1 lime, 1.5 cups of water and a pinch of salt to the pressure cooker bowl.Close and lock the lid. Press Manual, then use the + or - button and choose 1 minute pressure cooking time. When it beeps, use the 10-Minute Natural Release method to allow the quinoa to continue cooking in the residual steam and heat. Let the Instant Pot go into "Keep Warm" mode and set a household timer for 10 minutes. Then press Cancel and turn the steam release handle on the lid to the "Venting" position. Open the lid once the steam has been released. Add the juice of one lime and extra salt, if desired. Fluff with a fork.
• Measure 1 cup quinoa into a strainer. Rinse it under cool running water to remove the natural coating, called saponin, that can make quinoa taste soapy. Add the quinoa, zest of 1 lime, 1 3/4 cups of water and a pinch of salt to a medium saucepan.Cover and bring to a rolling boil. Reduce the heat to low and continue to cook, covered, for 15 minutes.Remove the pot from the heat and let it stand for 5 minutes, covered. Then stir in the juice of one lime and extra salt to taste. Fluff with a fork.

CAJUN SPICED CHICKEN WITH QUINOA

Steps:

• Melt the coconut oil in a wok or large frying pan over a medium-high heat. Add the peppers and stir-fry for 2-3 mins or until they start to soften.
• Increase the heat to high and add the chicken along with the Cajun seasoning. Fry for 3-4 mins more or until the chicken is cooked. (Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits.)
• Microwave your quinoa following pack instructions. Stir the remaining ingredients through the quinoa, then pile onto a plate and top with the chicken and pepper mix.

SPICY CAJUN CHICKEN QUINOA

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
• Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
• While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.

5-INGREDIENT CAJUN-SPICED GRILLED CHICKEN

Steps:

• Sprinkle the chicken on both sides with the Cajun seasoning. Place the chicken in a baking dish and drizzle with the vinegar and oil. Shake the pan gently to coat the chicken underneath. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
• When you are ready to grill, move the chicken to the counter to take off the chill. Preheat the grill to medium-high heat, about 400 degrees F.
• Lightly oil the grill and place the chicken on it, smooth-side down. Cook until grill marks appear and the chicken lifts up easily, about 4 minutes. Rotate the chicken by a 45-degree angle and cook to mark, about 3 minutes. Flip the chicken to the other side and cook until cooked through, about 2 minutes. Top with the parsley. Serve hot.

CAJUN BLACKENED CHICKEN WITH SUPERGREEN QUINOA

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub the chicken with the Cajun seasoning until coated. Heat a heavy-based griddle pan over a medium heat and add the oil. Add the chicken and colour on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.
• Meanwhile, boil a saucepan of water. Rinse the quinoa under cold water, then put in the pan. Cook for 15 mins, then drain in a sieve. 3 In a food processor, add nearly all the chilli, spring onions (reserve some of each to serve), the spinach, mint and coriander, and blend to a smooth purée.
• Add the purée to the quinoa and mix well. Add the remaining ingredients, except the chicken, and combine well. Season to taste. Divide the quinoa mix over 2 plates, top each with chicken and serve sprinkled with the lemon zest, sesame seeds, reserved chilli and spring onions and lime wedges, if you like.