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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.
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
3 tablespoons oil (I use 2 canola oil and 1 Gefen Sesame Oil)
3 tablespoons Glicks Soy Sauce
1/3 cup dark Karo syrup
1/3 cup pineapple or fresh orange juice
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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.
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.
Photography: Daniel Lailah
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easy and delicious This was a hit on Shabbos night, easy and delicious.
We are so happy that you enjoyed our chicken recipe!