Creole Chicken is, not surprisingly, chicken with Creole Sauce. You’ll have to make the sauce separately. I offer three variations: with chicken fillet, with chicken pieces on hob, with chicken pieces in oven. Serve with your choice of carbohydrate (crunchy bread, rice, pasta) and a green salad.
Piquant Creole Chicken using Chicken Pieces in Oven
Ingredients
- 1/2 cup plain flour
- 1 tablespoon Cajun Spice Mix
- [Optional] 1 teaspoon sweet paprika - include here if absent from your Cajun Spice Mix
- [Optional] 1 teaspoon dried thyme marjoram or sage
- [Optional] 1 teaspoon salt
- [Optional] 1/4 teaspoon black pepper
- [Optional] 1/8 teaspoon allspice
- 1.2 kg chicken pieces
- 2 tablespoons vegetable oil
- 1 serving Creole Sauce
Instructions
- Preheat oven to 180° C
- Mix flour, herbs and spice in a bag
- Dust chicken with the spice-flour mix (place in the bag, shake bag, remove, and shake of excess flour)
- Heat oil in a casserole dish on the hob
- Brown the chicken in the casserole dish
- Transfer disk to the preheated oven.
- Bake at 180° C for 45 min.
- Pour Creole Sauce over the chicken.
- Bake until done (~ 10-15 min)
Notes
This variation of Creole Chicken is a casserole in the oven.
Adapted from Kelly (1993) and Passmore (1992)
References
Kelly, D. (1993). Creole and Cajun Cooking. Australia: Ken Fin Books.
Passmore, J. (1992). Step-by-Step Cajun Cooking. Sydney: Murdoch Books.