We originally made this dish with salmon. But one evening we craved this delicious dish with the crunchy but soft on the inside potatoes with this warming cajun flavouring, but we had no salmon in the fridge. We did have some chicken so we used the chicken instead of salmon. It turned out to be a winner and this dish will probably coming back on our table very soon.
Make sure the potatoes are well cooked so they are crunchy on the outside but deliciously soft on the inside, this really makes the dish very tasteful.
Cajun-Style Charred Chicken With Cowboy Potatoes
- Mix together the yoghurt, Cajun spice mix and the olive oil. Place the chicken in a stainless steel mixing bowl and marinate the chicken breasts in the fridge for about an hour.
- Cut the potatoes in 2cm cubes and put them in a mixing bowl. Drizzle over the olive oil and make sure all potatoes are completely covered in olive oil. Once the potatoes are covered in the olive oil season well with salt and pepper.250 g Potatoes, 2 tbsp Olive oil, Pepper, Salt
- To make the sauce, mix the yoghurt and cajun spice mix and put it in the fridge until needed (covered).
- Heat up a large (preferably cast iron) sauté pan on medium heat. Put in the potatoes and cook for about 25 minutes, regularly stir the potatoes. Whilst the potatoes are cooking, cut the red pepper in medium sized chunks and drizzle them with some olive oil.
- Take the chicken from the fridge and cook it in on medium heat in a cast iron skillet until cooked
- As soon as the potatoes had 25 minutes of cooking, put in the chunks of pepper and give it a good stir. Cook for another 15 minutes until the pepper is soft and nicely charred and the potatoes are crispy on the outside and soft on the inside.
- Cut the cooked cajun chicken in chunks and put it on top of the potato and pepper mix.
- To serve, drizzle the sauce over the chicken and potatoes
- The potatoes and chicken are nice on their own, but this dish is also delicious with a fresh salad served on the side.