Chutney Cajun Chicken

Monday, June 18th, 2012

Chutney Cajun ChickenCajun style foods, originating from the cooking style of the Cajun people of Southern Louisiana and the Mississippi Delta region, are ever popular. Perfect for any weather, this Cajun Chicken recipe is given a uniquely South African twist.We suggest you complement this deliciously spicy dish with Pilsner Urquell. With its full-flavoured taste and distinctive aroma, reminiscent of hazelnuts, caramel and malt, this beer strikes the perfect harmony between malt and hops.


  • 4 chicken breasts, skin on
  • 15 ml salt for rubbing chicken
  • Juice of 1 lemon to season chicken
  • 10 ml ground ginger
  • 60 ml soy sauce
  • 30 ml fruit chutney
  • 30 ml dried minced onion
  • 30 ml brown sugar
  • 10 ml mustard leaves
  • 125 ml light beer
  • 45 ml Cajun spice
  • 10 ml lemon grass
  • 2 chillies, seeded and chopped
  • 2, 5 ml garlic powder
  • Salt and pepper to taste


In a bowl, combine all the ingredients except the chicken.

Rub chicken with salt and lemon juice. Cover and allow to stand for 30 minutes.

After 30 minutes, pour the marinade over the chicken and refrigerate overnight.

Remove chicken from marinade and sear in a very hot pan for 2 minutes.

Place the chicken in a baking pan and cover with the marinade.

Bake the chicken for 30 minutes in an oven preheated to 180 degrees Celsius.



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