Cajun chicken with spicy tomato salsa

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How to make Cajun chicken with spicy tomato salsa

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:40
  • Total Time : 0:50

Ingredients

  • 600g kent pumpkin, unpeeled, cut into small wedges
  • 2 zucchini, thickly sliced diagonally
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons Cajun seasoning
  • 6 skinless Lilydale Free Range Chicken Thighs, trimmed, halved
  • 2 teaspoons chopped fresh thyme leaves
  • Salad leaves, to serve
  • Lime wedges, to serve

Spicy Tomato Salsa

  • 1 tablespoon extra virgin olive oil
  • 1/2 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 ripe tomatoes, chopped
  • 1 long red chilli, thinly sliced
  • 1 teaspoon brown sugar
  • 1/4 teaspoon smoked paprika

Method

  • Step 1 Make Spicy Tomato Salsa: Heat oil in a small saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add tomato, chilli, sugar and paprika. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes. Remove lid. Simmer for a further 5 minutes or until salsa is thick. Set aside for 10 minutes to cool.
  • Step 2 Meanwhile, place pumpkin on a microwave-safe plate lined with paper towel. Cover with a piece of paper towel. Microwave on HIGH (100%) for 3 minutes or until just tender. Place pumpkin, zucchini and 1/2 the oil in a large bowl. Toss to coat vegetables. Season with salt and pepper.
  • Step 3 Combine Cajun seasoning and remaining oil in a bowl. Add chicken. Toss to coat. Heat a barbecue hotplate or grill on medium-high heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
  • Step 4 Cook vegetables, turning, for 5 minutes or until golden and tender. Return to bowl. Add thyme. Toss to coat. Serve chicken and vegetables with salsa, salad leaves and lime wedges.

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