Cajun Chicken.

An easy recipe best served with coconut rice and corn meal muffinse.


    For The Cajun Chicken
  • 4 tsp salt
  • 4 tsp dry mustard
  • 2 tsp tumeric (optional but gives nice colour)
  • 4 tsp paprika
  • 4 tsp ancho chile powder
  • 3 tsp cumin powder
  • 3 tsp ginger powder
  • 3 tsp garlic powder
  • 2 tsp allspice
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp white pepper
  • 1 tsp cayenne
  • 1 tsp black pepper
  • 6 boneless skinless chicken breasts cut in thirds
  • 2 tbsp of vegetable or peanut oil
  • 2 1/2 cups chopped onions
  • 1 cup Lyles syrup
  • 3 Scotch Bonnets Peppers finely choped
  • 2 cups whipping cream
  • For The Corn Meal Muffins - Makes 8
  • 2 cups corn meal
  • 2/3 cup sugar
  • 8 tsp baking powd
  • 1/2 cup shortening
  • 2 cups flour
  • 1 tsp salt
  • 2 eggs
  • 2 1/2 cups milk
  • For The Coconut Rice
  • 2 cups rice
  • 1 can Coconut Milk
  • Pot of cold water

Now Cook:

1. Combine the seasoning mix ingredients in a coffee cup.

2. Poke some holes in the chickens with a knife and sprinkle the chicken evenly with 3-4 Tablespoons of the seasoning mix. Rub it in well.

3. Heat the oil in a heavy 5-quart pot over high heat.

4. Once the oil is hot, brown the chicken in batches, about 3 minutes on each side, then remove from the pot.

5. Add the onions to the pot and cook, stirring and scraping the pot frequently, for 8 minutes.

6. Stir in the syrup, Scotch Bonnet peppers, whipping cream, and remaining seasoning mix and scrape the pot bottom thoroughly to loosen all the brown bits.

7. Return the chicken and the accumulated juices to the pot and push it into the sauce.

8. Bring just to a boil, reduce the heat to low, then cover and cook, stirring occasionally, until the chicken is done, about 15 minutes.


1. Preheat oven to 425.

2. Mix dry ingredients. Add milk, egg and shortening.

3. Beat with egg beater until smooth (about 1 minute).

4. Fill greased muffin cups 3/4 full.

5. Cook at 425 for 15-20 minutes.

6. Remove and put on a cookie rack to cool.


1. Combine the coconut milk and water. The water should be about half to 3/4 of your pot.

2. While you're cooking the onions (step 5 above) bring the water/coconut milk to a boil.

3. Add the rice and cook for 10 minutes. This technique doesn't require a set ratio of water to rice.

4. Drain, plate and cover with Cajun Chicken and sauce.

HINT: Lyles Syrup can hard to find. Bruno's does carry it. It can be purchased on amazon but is about 2-3 times the price than the store Lyles Syrup Link If you can't find it, do the make it the following way in advance:

INGREDIENTS: Makes 3 cups

  • 1 1/4 cups water
  • 4 cups white sugar
  • 2 tbs of lemon juice

Now Cook:

1. Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan. Once boiling gently stir in the lemon juice.

2. Reduce the heat to a very low and gentle simmer Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. Watch to make sure it doesn't burn.

3. Turn off the heat, let it sit for a few minutes, then pour the syrup into the chicken receipe (step 6 above).

If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.