Cajun chicken
This recipe is based on a quick family supper we all enjoy*. The canapé version here misses out the guacamole from the original recipe - to keep it simple - but the red pepper and chicken could easily have a sprinkle of tiny avocado cubes on the top.
Chopsticks can be used to pick them up but you could also serve the canapé on spoons or, failing that, hand out napkins.
* full recipe for Cajun chicken supper at bottom of this page
Ingredients (makes 12)
2 red peppers
100 gm chicken breast
1tbs olive oil
1 tsp Cajun seasoning
1 tsp sesame seeds
Seasoning
Optional extras:
Chopped parsley
Tiny cubes of avocado dipped in lime juice
Equipment:
Mini tartlet tins
Plain round cutter, similar in diameter to the tartlet tins.
Method
Heat oven to 190°
Cut each of the red peppers in half and remove seeds and membranes. Using the cutter, press out circles. Trim away any remaining membrane or excessively thick pepper, to make neat circles.
Brush the pepper circles with olive oil and bake in the tartlet tins for 5 minutes. Press down into the tin when they are cool enough to handle.
Meanwhile, put the chicken breast between 2 sheets of cling film and use a rolling pin to beat and flatten it a little. This tenderises the chicken and also makes it neater to cut. Don't overdo the beating or the chicken will end up ragged. Cut the chicken into small strips, about 1cm x 3cm - the size depends on the size of your pepper circles, but 2 strips need to sit crossed over each one to give a bit of height to the canapé.
Mix the Cajun seasoning with the olive oil in a small bowl and tip the chicken in, making sure it is all well covered. Leave to marinade for a couple of hours.
Put a criss cross of chicken on each piece of pepper, season and sprinkle the sesame seeds on top.
Store in the fridge until needed, they will keep happily for several hours.
Cook chicken at 190° for 15 minutes or so. Serve warm. Chopped parsley or avocado could be sprinkled over.
* Cajun Chicken supper
I think the original recipe came out of a magazine, but it has been changed through many years of use. This is the way we enjoy this supper, but feel free to improvise.
Ingredients - quick supper for 4 people
4 chicken breasts
2 red peppers
1 tbs Cajun seasoning (or a little more if you like lots of heat)
2 tbs sesame seeds
1 tbsp olive oil
1 bag crispy salad leaves (if the leaves are limp it will end up soggy)
Large bag tortilla chips
2 avocado
Pinch dried chilli flakes
Juice of 1 lime (or to taste)
Method
Cut the chicken breast into strips and mix it with the Cajun seasoning
Halve the peppers, take out membrane and seeds and cut into strips.
Mash the avocados with the some lime juice and chilli flakes and a little salt.
Put a generous handful of salad leaves on each plate with a blob of guacamole on the side and a pile of tortilla chips (you won't use the whole bag)
Heat the oil in a large frying pan or wok.
Add the sesame seeds and cook for a couple of minutes. Add the red peppers and cook until they begin to soften. Push them to the back of the pan and cook the chicken, turning until it is thoroughly cooked through.
Pile the hot chicken and peppers on top of the leaves and tuck in.
