Wednesday, October 1, 2014

Cajun Chicken And Blooming Onion With Mango Salsa


4 single chicken leg quarters, skin on
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon cajun spice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

Mango Salsa

1 ripe mango
1 avocado, halved, stone removed, peeled, finely chopped
1 red capsicum, halved, finely chopped
1/2 red onion, finely chopped
1 tablespoon fresh lime juice
1 tablespoon finely shredded fresh mint
Salt & sugar to taste


Combine oil, salt, garlic and onion powders, oregano, thyme, cajun, paprika, cayenne and black pepper in a large bowl. Add chicken and turn to coat.Preheat the oven to 200 degree Celsius, lay the chicken on a grill and a grill plate below to catch the oil. Keep the left over used marinade. Roast the chicken for 20 minutes, “drip” generously the left over marinade over the chicken thighs by using a spoon, continue to roast for another 20 minutes until the thigh is fully cooked. Transfer to a plate. Cover loosely with foil and set aside.
Meanwhile, to make salsa, cut mango cheeks close to seed and peel away skin. Finely chop. Combine in a bowl with avocado, capsicum, onion, lime juice and mint. Season with salt and sugar. Serve chicken with salsa and blooming onion.

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