Dave myers and si king's spicy cajunkip with potato wedges and chive dip

Name: dave myers and si king's spicy cajunkip with potato wedges and chive dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 tl ground cumin; 4 tl smoked paprika; 2 tl dried thyme; 2 tl dried oregano; 2 tl coarsely ground black pepper; tl ground cayenne pepper; 2 tl sea salt flakes; 3 sticking potato approx. 475 g; 1,5 el sunflower oil; tl paprika; 4 chicken breast; 2 el fresh chives finely cut; 100 g low fat yogurt

Seasoned chicken cajun with chives dip from Dave Meyers and Si King

Ingredients

Kitchen Stuff

1 baking tray
1 rolling pin
1 cling film

Directions

Preheat the oven to 220 ° C.
Make the cajun seasoning. Put the spices and salt flakes in a jar with screw cap and close well.
Shake the pot firmly and dance the samba until the herbs are well mixed. This mix can be kept for a few weeks in a cool, dark place.
Peel the potatoes, cut lengthwise into 8-10 wedges, depending on the size, and put in a bowl. Spoon the oil well.
Sprinkle the paprika powder, salt flakes and a lot of pepper over it and spread the segments over the baking sheet. Fry in about 20-25 soft and golden brown.
Meanwhile, place each chicken fillet between two sheets of cling film and store with a rolling pin until they are about 1.5 cm thick.
Make all chicken fillets equally thick, then they are cooked simultaneously.
Brush a grill or non-stick pan with a little oil and let the pan get hot on medium heat.
Sprinkle each chicken fillet lightly with 1 tsp cajun seasoning. Fry the chicken breasts for 2 minutes, turn them over and bake for another 2 minutes.
Fry the chicken breasts for another 1 min. Per side, until they are done: they may no longer be pink in the middle. Let them rest 3-4 minutes on a plate.
Stir in the chives for the chives dip. Divide the dip over small dishes and put one on each plate.
Divide the potato wedges over the plates and add the chicken fillet.