EASY CAJUN CHICKEN, with a help from supermarket friends; easy; frugal; stovetop; air-fryer

Frugal supermarket offers are an opportunity to transform something ordinary into something special...

This feisty, mouthwatering Cajun Chicken looks as if it's been barbequed 
but is an easy stovetop recipe that works in an air-fryer, too
'...Great way to perk up chicken' :Taster

'

Take M&S's Higher Welfare Chicken Legs. They are one of the least popular of the value chicken pieces.  Chicken wings, even though they are slightly more expensive, are the most popular cuts.  Thighs are next...though they are nearly a pound more than legs.  Drumsticks are probably bottom of the list, alongside whole legs.

But when whole legs go on offer -- 600gm/21.2 oz -- for just £1.50 (usually 3 whole legs) it's time to create an interesting blend of flavours that'll knock diners sideways.  In a good way.  

67goingon50 has been testing M&S's Cajun seasoning, a blend of sweet & smoked paprika, mustard, garlic, onions, red peppers, parsley, cayenne, oregano, thyme & fennel.  A 65gm/2.2oz jar is about £2...a bargain compared to the cost of separate ingredients.

So far, the mix has proved a sad substitute for the real thing.  OK, the Cajun seasoning definitely promises layers of flavour but are ultimately disappointing and - dare one say it - slightly dull and boring.   

67 supposes it's aimed at those a bit shy of heat and just want to tantalise the tastebuds a little.

But if you want more than that, a few judicious additions make the seasoning pop like a cork out of champagne -- energetic and satisfying.  If necessary, the heat can easily be softened by stirring in a bit of yoghurt.   

The version shown is cooked on a stovetop but the legs can also be baked or grilled or air-fried.  

Cost: £2

Feeds: 2-3

Ingredients: 

2-3 chicken legs, skin on

juice of half an orange

squeeze of lemon juice

1 tablespoon + 1 tsp Cajun seasoning

1/8 tsp cayenne powder or 1/16 tsp chilli flakes

cooking oil

Garnish: coarsely chopped parsley (not shown)

Method:

1. Mix orange juice and spices in a bowl
2. Take a sharp knife and carefully slash the flesh of the legs, close to the bone, in 3-4 places
3. Generously brush both sides of the legs with the spice mix, inserting the brush into the slashed flesh
4. If there's time, rest 10-20 mins, brushing at least once more 
5. Heat a large lidded frying pan over med-high heat
6. When pan is hot, spray base lightly with oil; place legs bottom side down; brown 4-5 mins (some of the meat will catch, leaving char marks which resemble barbeque cooking)
7. Turn legs over; reduce heat slightly, cook 5-10 mins; pour off any excess fat
8. Add half a cup of water plus the remainder of the marinade to the pan; cover; turn heat down to med; braise 10 mins
9. Check the thickest part of the thigh; there should be no pink; if  legs are not cooked through, return lid & leave another 4-5 mins
10. Serve on rice or alongside sauteed potatoes with ultra-frugal lettuce wedges with thousand island dressing 
11. The juices can be served as they are or be thickened with a slurry of 2 tsp cornflour mixed with 2 tsp cold water

 

Comments:

'This was a great way to serve chicken without boring the pants off us! The orange and cajun seasoning is hot and sassy but not over-the-top.  For the very young and the heat-phobic, yoghurt cools it down nicely without diluting flavour. Really fabulous frugal food' Retired writer

  

Tips:

• Serve hot or as picnic food
• This recipe is suitable for wings and drumsticks but tenderise both first by marinading in yoghurt overnight & rinsing.  Carefully slash the flesh of the drumsticks.  Cooking times of both wings and drumsticks will be reduced
• The legs can be air-fried with repeated applications of the orange-Cajun mixture but won't produce a gravy.  It will, however, be lower in cholesterol and calories.

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.