Cajun Asian Chicken

Recipe By Brynie Greisman

Cooking and Prep: 2 h
Serves: 4
Contains:

Preference: Meat
Difficulty: Easy
Occasion: Shabbat
Source: Family Table by Mishpacha Magazine
Cuisines: Cajun

Cajun cooking is flavorful and spicy, but not always hot. This chicken combines a great blend of readily available herbs and spices in addition to an awesome sauce. The result is a gloriously delicious chicken that is moist, crispy, and bursting with flavor. Pairs best with rice or sweet potato sides but can really go with almost anything.

Ingredients (8)

Main ingredients

4–6 chicken quarters, cut into eighths
1/2 teaspoon Cajun seasoning
1 and 1/2 teaspoons paprika (Moroccan paprika, which is oil based, is best)
1 teaspoon Gefen Garlic Powder

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Gefen Garlic Powder
3 tablespoons oil (I use 2 canola oil and 1 Gefen Sesame Oil)

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Gefen Sesame Oil
3 tablespoons Gefen Soy Sauce

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Gefen Soy Sauce
1/3 cup dark Karo syrup
1/3 cup pineapple or fresh orange juice

Start Cooking

Make the Chicken

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Wash chicken pieces and pat dry. Place in a 9- x 13-inch baking pan. Sprinkle spices on chicken. Combine oil, soy sauce, Karo syrup, and juice in a small bowl. Pour evenly over chicken pieces.
Bake covered for one and a half hours, basting occasionally. Uncover and bake for 15–30 minutes, or until crisp. If necessary, add a bit of water towards the end.

Note:

You can easily make your own Cajun seasoning. There are many different varieties. Here is one option: Combine 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon cracked pepper, and 1/4 teaspoon oregano. You can add any of the following as well: onion powder, garlic powder, basil, thyme, chili powder, crushed bay leaves, cayenne pepper. Possibilities are endless. Do what suits your taste.

Tip:

Instead of dark Karo syrup, you can sub 1/3 cup light brown sugar and 2 tablespoons dark brown sugar.