Cajun Spiced Chicken with Rhubarb & Peach Salsa (Gluten & Grain Free)
This is a spicy and fresh dish that is ready in 15 minutes and perfect to make during summer
Servings 2
Ingredients
- 4-6 Chicken thighs (I used skin and boneless)
- 1-2 tbsp Cajun pepper
- 1 1/2-2 dl Rhubarb and Peach Salsa (according to recipe linked above)
- 1 big Sweet potato sliced or cut into wedges
Instructions
- Preheat the oven to 200 degrees Celcius.
- Slice the sweet potato and put in on a parchment covered baking sheet and place it in the oven. Bake for 12-18 minutes depending on how thick your slices are.
- Meanwhile preheat a nonstick pan with some olive oil.
- Cover the chicken thighs in cajun pepper according to taste.
- When the pan is hot add the chicken thighs and let them fry for 2-3 minutes on each side.
- Meanwhile prepare the salsa (unless prepared before) according to linked recipe above. It only takes five minutes to make.
- When the chicken tighs are golden brown on each side place in a baking sheet.
- Lower the temperature to 150 degrres Celcius and bake in the oven for 3-5 minutes, until the inner temperature reaches 74 degrees Celcius.
- Take out the baked sweet potatoes and chicken tighs from the oven.
- Place on two plates and add rhubarb and peach salsa on the side.