Braised Cajun Butter Chicken

Serves 6
Time 30 minutes

Ingredients

For the Cajun Seasoning:

1 tbsp dried parsley 

1 tbsp dried onions

1 tbsp smoked paprika  

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp cayenne pepper  

1 tsp dried garlic powder

1 tsp ground black pepper  

1 tsp salt  

1 tsp light brown sugar

 

For the Chicken:

6 boneless, skinless chicken thigh chops, skin on, bone-in 

150g butter, divided

1 tbsp extra virgin olive oil 

3 cloves garlic, sliced

500ml chicken stock

4 shallots, halved

 

Cajun beans:

1 tbsp extra virgin olive oil

2 cloves, roughly chopped

½ red onion, sliced 

½ red capsicum, diced

1 jalapeno, diced

1 long red chilli, diced

1 tin pinto beans

200g cherry tomatoes, chopped

½ bunch parsley, chopped

½ bunch coriander, chopped

2 spring onions, thinly sliced 

Method

Preheat oven to 180°C.

In a shallow plate or shallow bowl combine all the spices for the cajun seasoning together. 

Rub seasoning all around the chicken thighs.

Set a large skillet over medium heat and add the oil to heat up. Add seasoned chicken thighs to the hot oil, skin side down and brown. Turn over the chicken to brown on the other side and then remove from the pan, adding to a baking dish. 

Add butter to the skillet and let it melt. Stir in the garlic and shallots, cooking for 30 seconds, you can add any leftover spice. 

Whisk in the chicken broth and scrape up all the browned bits from the bottom of the pan.

Bring to a boil and let cook for 2 minutes, or until reduced. Whisk frequently. Drizzle sauce over chicken thighs and place in the oven for 20 minutes or until sauce has reduced and chicken is cooked through. 

Meanwhile, to make the fried beans add 1 tbsp of extra virgin olive oil to a pan on medium heat, add the red onion, garlic, capsicum and chillies. Toss to combine and cook until softened. Add in the pinto beans and with the back of a fork, slightly mash the beans in the pan to give different textures. Add the tomatoes and toss, season with salt & pepper. Add some of the juices from the chicken pan and mix to combine, garnish with the herbs and spring onion and serve together with the chicken.