Cajun Blackened Chicken with Maque Choux
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g skinless chicken breast fillets
- 2 tbsp cajun seasoning
- 400 g frozen sweetcorn
- 1 red pepper, diced
- 1 onion, diced
- 1 celery stalks, sliced
- 2 garlic cloves
- 100 ml double cream
- 20 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 467 kcal
- Protein
- 40.8 g
- Carbohydrate
- 24.7 g
- of which sugars
- 8.3 g
- Fat
- 22.7 g
- of which saturates
- 11.2 g
- Fibre
- 4.6 g
- Salt
- 1.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the chicken breast fillets all over with the cajun seasoning and the olive oil.
- 2
Heat a griddle pan over a high heat and cook the chicken for 6-7 minutes on each side until blackened in places and cooked through with no pink in the middle. Rest for 5 minutes, then slice.
- 3
Melt the butter in a pan and cook the onion, red pepper and celery stalks for 6-7 minutes until softened.
- 4
Add the garlic cloves and frozen sweetcorn and cook for 5 minutes.
- 5
Stir in the double cream and simmer for 3 minutes until slightly thickened.
- 6
Serve the maque choux topped with the sliced blackened chicken.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.