Friday, June 15, 2012

Cajun chicken with watermelon salad

Tonight's Menu
Cajun chicken breast
Watermelon salad with feta cheese
Sautéed Corn,
Wine Pairing: Muscat, Pinot Grigio

Watermelon Salad with Feta cheese
No other fruit says summer like the luscious, thirst quenching watermelon. Although watermelons can now be found in the markets throughout the year, the season for watermelon is in the summer when they are sweet and of the best quality. Making them a part of the meal adds colour and vibrance. This anti-oxidant rich fruit is a great thirst quencher and has powerful anti-inflammatory properties. This salad pairs perfectly with any grilled fare and delights kids and adults alike.

Cajun spiced chicken with watermelon salad and sautéed corn

Cajun spice mix is one recipe which most cooks need in their repertoire. It is a better tasting version of what you find pre-mixed in the markets. The best part is all these ingredients are already in your pantry all you need to do is mix them in a specific ratio. A good base for the Cajun spice mix starts with equal parts of ground cumin and coriander. Paprika lends some sweetness and colour. Cayenne pepper will give the heat and this is the spice you can play with to achieve the desired heat level. I never adds salt to this spice mix since it is a personal preference for everyone. Just add your own to the mix or season the meat before rubbing the spice mix. You can use this spice rub for chicken, fish, even pastas and rice. Read more about this spice mix here.

Chicken breast covered in cajun spice rub
Cajun Chicken Breast
Ingredients: Serves 4

2 tablespoons vegetable oil
4 boneless skinless chicken breasts
salt and pepper to taste
4-5 tbsp Cajun Seasoning (recipe here)
  1. Heat the grill to high. Mix together all the spices for the spice mix in a bowl.
  2. Season the chicken breasts with salt and pepper.
  3. Coat them generously with the spice mixture.
  4. Cook on a gas grill-- Spray with some vegetable oil and place the chicken on the grill, and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer.
  5. Cook in the oven-- In an oven proof pan take some vegetable oil and heat it to high. Brown the chicken on both sides for a minute each and then transfer the pan into the oven. Cook for 10-15 minutes till chicken is no longer pink from the inside and the internal temperature reaches 175 F.
  6. Let rest for 5-7 minutes.
  7. Serve alongside watermelon salad.
Watermelon salad in watermelon shell
Feta and Watermelon Salad
Ingredients: serves 4
1/2 medium sized seedless watermelon
1/2 cup crumbled feta
finely chopped fresh coriander or parsley
finely chopped fresh mint
freshly cracked black pepper, to taste
1 tsp lime juice
1 teaspoon extra virgin olive oil (optional)
  1. Use a melon baller to shape equal sized rounds of watermelon. If you don't have one, cut one inch cubes. 
  2. In a medium bowl take watermelon balls, lime juice, parsley, mint, black pepper and olive oil. Toss gently to combine. 
  3. Sprinkle with some of the feta mixture. Serve immediately.
Recipe for watermelon salad adapted from Christine Cushing 'Cook with me' 

No comments:

Post a Comment