Weeknight dinners just became quicker with this tasty cajun spiced chicken recipe. An easy to prepare full meal made from basic kitchen cupboard spices and a mouth-watering pomegranate couscous accompaniment. Healthy, delicious, filling and best still, ready to be served in just 30 minutes. What more do you need?
Hey there folks, how’s it going?
Don’t you just love chicken? (Except if you’re vegetarian of course 😉 )
No offence intended vegetarian friends!
It’s such an easy meat to prepare and subsequently turn into so many healthy dishes. Its low in fat/ calories and high in protein too.
Meals like this cajun spiced chicken with pomegranate couscous make up what Lady Lynne and I would have at least once or twice a week. It’s similar to my cajun spiced oven baked chicken recipe,, except this one is cooked in a grill pan. These are easy, quick and nutritious meals that fit our busy, hectic weekdays so well.
I’ve lots more variations on this recipe to follow, so make sure you enter your email address in the subscription field above so you don’t miss out! 😀
Time is a huge factor in our lives. Or should I say the lack of it! When I make and serve simple meals like this, I’m thinking you’re possibly in the same position? Maybe with a similarly busy life or a family?
Talking of family, the majority of all my recipes here are perfectly suitable for adjusting the quantities and timings to suit the number catered for.
How do I know? Well, when I’m trialling my recipes, like this cajun spiced chicken or practicing my photography, I normally “double up” my cooking of the particular dish anyway, just in case something should go wrong (perish the thought 😉 ).
- 1 tsp. cumin seeds
- 1 tsp. paprika
- 1 tsp. cayenne
- ½. tsp. freshly ground black pepper
- A drizzle of olive oil
- 2 boneless skinless chicken breasts (about 150g each)
- 1 pomegranate
- 120ml vegetable stock
- 75g couscous
- 1 tbsp. freshly chopped coriander
- Using a pestle and mortar, grind all the spices together to form a fine powder.
- Lightly coat the chicken breasts with the olive oil.
- Coat the chicken breasts in the fine spice powder and set aside.
- Cut the pomegranate in half, remove the seeds and separate the seeds from the white pith.
- Heat the vegetable stock in a small saucepan and bring it to the boil, then turn off the heat.
- Place the couscous in a bowl, pour over the stock and cover for 15 minutes.
- In a grill pan, cook the spice covered chicken breasts over a medium heat for about 12 minutes turning every 2 minutes.
- Fluff up the couscous using a fork and mix with the pomegranate seeds and chopped coriander.
- Slice the chicken breasts, once cooked through, and arranged over the pomegranate couscous.
- Serve with a Greek yogurt.
This cajun spiced chicken on its own, without the couscous, goes equally well with some wholegrain rice. Plus, as a packed lunch option with a tomato salad it’s just great!
So, how’s your weekend shaping up too friends?
As we slowly wind our way to the weekend Lynne and I are really looking forward to meeting up with Liam and Catherine on Sunday for a day at the BBC Good Food Show in Glasgow.
In particular we’ll be seeing celebrity chef James Martin but don’t tell Lynne’s mum will you? He’s a particular favourite of hers and she’ll be mad to know we’ve gone instead of her!
It’ll be funny for me to see James Martin for real, as he presents the Saturday morning, “Saturday Kitchen” show on BBC1, and it’s usually on, on the TV screen in front of me, whilst I’m running at the gym!
All those delicious, tempting foods he’s cooking, being paraded before me, are like “a carrot on a stick”. Let’s just say it pretty much helps my work out! 🙂
Right, well that’s my thoughts for today and let’s thank Amanda at Running with Spoons for her opportunity to link up. Make sure you head on over there to see what’s going on!
Catch you next week!
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