Ina Paarman's Cajun Spice Seasoning 200ml

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Out of stock
Dhs. 17.00
This is a superior all-in-one spice rub with salt added. Ideally suited to preparing blackened chicken, fish and steak. Ingredients : Sea salt, Spices, Herbs, Onion, Garlic, Citric acid, Flavouring. Receipe Ideas Quick Peri-Peri Chicken with Coriander ( Serves 6) A delightful quick and easy dish. Perfect for supper, accompanied...
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This is a superior all-in-one spice rub with salt added. Ideally suited to preparing blackened chicken, fish and steak.

Halaal Kosher Parev


Ingredients :

Sea salt, Spices, Herbs, Onion, Garlic, Citric acid, Flavouring.

Quick Peri-Peri Chicken with Coriander ( Serves 6)

A delightful quick and easy dish. Perfect for supper, accompanied by rice and a green salad

YOU WILL NEED

  • 4 skinless chicken breast fillets
  • 2 t (10 ml) Ina Paarman's Cajun Spice
  • 2 T (30 ml) oil
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • ½ cup (125 ml) full cream yogurt
  • 4 T (60 ml) Ina Paarman's Coriander Pesto
METHOD

Cut each chicken breast into two thinner halves. Season with Cajun Spice.

Preheat a heavy based frying pan, add the oil and tilt the pan to cover the base with a thin film of oil. Add the prepared breast halves and cook them briefly on both sides until lightly browned but not necessarily cooked right through.

Add the whole pack of Peri-Peri Coat & Cook Sauce. Turn and cook the chicken in the sauce for 3 minutes. Remove the pan from the heat. Dollop a spoonful of yoghurt on each chicken portion and drizzle Coriander Pesto over. Leave the blobs of colour – don’t try and mix it in.

Serve with rice and a green leafy salad dressed with our Reduced Oil Greek Dressing.


Use 1 x 200 ml Sun-dried Tomato Coat & Cook Sauce in place of the Peri-Peri Sauce for a milder variation.

INA'S TIP

Plain rice can be given a lift by cooking it in 1 T (15ml) of our Chicken Flavour Stock Powder instead of just water.

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