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Cajun chicken



  • 1.

    Slice pumpkin into medium size wedges and coat with oil and seasoning (salt and pepper).

  • 2.

    Roast at 180 for about 25 minutes or until soft.

  • 3.

    Coat chicken breast in Cajun spice mix and squeeze lemon over each.

  • 4.

    Pan fry on hot on both sides until both sides are sealed (coloured). Then put in moderate (180) oven for about 10 – 15 minutes.

  • 5.

    Blanche beans in boiling water (about 1 minute) and refresh under cold water to stop cooking process.

  • 6.

    Assemble the beans pumpkin and rocket on plate. Place chicken breast on top and cut the Avacado into small chunks and place on top.

  • 7.

    Garnish liberally with fresh coriander and lemon and lime juice.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Cajun chicken.


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