Finger-lickin' Cajun chicken


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 Servings
Finger-lickin' Cajun chicken

Finger-lickin' Cajun chicken
Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 1 tbsp butter

  • 8 skinless, boneless chicken thighs

  • 2 tbsp Cajun seasoning

  • 2 large tomatoes, cut into chunks

  • 4 green onions, sliced


  • Melt butter in a large, wide frying pan over medium-high. Sprinkle chicken on both sides with Cajun seasoning. Add to pan. Cook, uncovered, until chicken is golden and cooked through, 4 to 5 min per side. Transfer chicken to a platter and cover loosely with foil.

  • Drain all but 1 tbsp oil from the pan and return to heat. Add tomatoes.

  • Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until tomatoes start to break down and turn saucy, about 5 min. Stir in onions for the last 3 min of cooking. Serve sauce over chicken.

Nutrition (per serving)

Calories 483, Protein 29g, Carbohydrates 6g, Fat 38g, Fibre 2g, Sodium 309mg.

Wine Pairings

Finger-lickin' Cajun chicken

CAJUN CHICKEN Pair it with: A punchy pinot. This ripe, round pinot grigio is far removed from those of Italian origin. Californian offerings tend to show more weight and viscosity but still maintain a crispness that works well with the spice and tomato of this dish. Our pick: 2010 Big House The Birdman Pinot Grigio, California, $14.