Blackened Cajun Chicken, Vegetable Succotash and Cream Sauce

Method:

1. Cut the onion, capsicum, zucchini and eggplant into 2cm dice. 

2. Stir fry vegetables in oil individually for 3 mins and finish each vegetable by sprinkling some picked thyme at the end of sautéing. Combine vegetables and set aside. 

3. Coat chicken breast in Cajun spices and sear in a moderately hot pan for 2-3 mins until a deep brown colour is achieved. Flip the chicken so that the skin side is facing up. 

4. Place the pan into a hot oven (180°C) for 6-8 mins or until cooked through. Remove the pan from the oven and allow chicken to rest for 3 minutes. 

5. Remove chicken from pan and return pan to stove. Add chicken stock & cream and bring to the boil. (Make sure to scrape off any crusty bits that have developed through the cooking, this will provide lots of flavour). 

6. Turn down to a simmer and reduce until thick in consistency, once ready add finely chopped parsley. 

7. Slice the chicken breast into 4-5 pieces, place a generous amount of the sauce onto the plate, place chicken on the side of the plate and finish with the sautéed vegetables.

Hints & Tips: 

Use a probe thermometer to check that the chicken is cooked, the internal temperature should be at 70°C for cooked, juicy chicken