Cajun-Style Charred Chicken With Cowboy Potatoes

This could be your new Friday evening dinner favourite.

Course Main Course

Cuisine American

Keyword Chicken, Friday, Potato, Spicey

Prep Time 10

Cook Time 40

Servings

Calories 574

Author Spooning & Forking Couple

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.