Gary’s Fiery Cajun Chicken with a Chilli and Lime Jam

 

cajun chcickenchilli jam

Ingredients for Cajun Chicken

2 large Chicken supreme Breasts

Cajun Spices (Normal mix)

Cracked black pepper

Cayenne Pepper

Fresh Garlic 2 cloves

Diced Shallot

Olive oil 50ml

Crème Fraiche

Spring Onion

2 Large shots of Pernod

Ingredients for Chilli and lime Jam

1 Tin of Chopped tomatoes

1 clove of garlic

4 chilli peppers Red/Green

60g of brown sugar

30ml water

Zest and Juice of 3 limes

5ml Cider vinegar

1 shot of Jack Daniels

In a large bowl place the Chicken Breasts with the selected amount of each spice ( depending how hot you like it ) Then slowly add 50ml of Olive oil , Coat each Breast with the mixture and leave to marinate for up to 6 hrs or Longer in a fridge cover in cling film

After the Chicken has Marinated take a Hot pan and drain off a small amount of the marinate into the pan with the 2 cloves of crushed garlic and 2 diced shallots fry for 20 seconds then place the Chicken supreme’s skin side down in the pan seal both sides then place the Pernod into the pan an flame off  the alcohol then place into the oven at 180C for 15 minutes . Finish with Chilli and Lime jam on top with some Crème fraiche and diced Spring Onion

Chilli and Lime Jam

Place all the ingredients into a thick bottom pot and slowly cook it out for 1 hour you may need to add more water to give a good consistency . After 1 Hour take off the heat and add the Jack Daniels and allow to cool . Keep in a fridge on till ready to use .

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