Blackened Cajun Chicken with Brazilian Salsa

Wayne Good from Arkanda shares with us one of his favourite summer dishes for easy entertaining. “Cajun Food is perfect for summer,” says Wayne. The blackened chicken is cooked on the BBQ and served with a colourful and cooling salsa.

RECIPE WAYNE GOOD | IMAGE ASHLEE DECAIRES

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WAYNE’S CAJUN SPICE MIX

5 tsp smoked paprika

1 tsp dried oregano

1 tsp dried thyme

1 tsp cayenne pepper

½ tsp white pepper

½ tsp black pepper

Mix spices well and store in an airtight container.

BRAZILIAN SALSA

½ diced rock melon or papaya

2 tomatoes, diced, seeds removed

1 small red onion, diced

1 yellow or orange capsicum, diced

1 red chilli, diced

lots of chopped fresh coriander

juice of 1 to 2 limes

salt to taste

Mix all ingredients together and chill until ready to serve.

BLACKENED CAJUN CHICKEN

6 boneless chicken thighs, skin on

Cajun spice mix

oil

summer salad greens

Brazilian salsa to serve

Generously sprinkle the chicken (skin side up) with the Cajun spice mix and set to one side.

Heat your BBQ or a cast iron pan until very hot. Add a small amount of oil and really get it smoking.

Place the chicken, skin side down. Cook until blackened, not black.

Turn the chicken once and turn the heat down. Cook chicken thoroughly. Remove from the BBQ or pan and set to one side.

Place your salad greens onto a platter.

Place the chicken on your salad greens and garnish with some of the salsa. Serve the extra salsa on the side.

Happy summer!

Wayne Good is a chef, interior designer and travel guide. Renownedfor his hospitality Wayne’s cooking classes and tour of France arehot tickets! Discover more at www.arkanda.co.nz