Cajun Chicken Fingers And Sweet Potato Fries Recipes

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CAJUN CHICKEN FINGERS AND SWEET-POTATO FRIES



Cajun Chicken Fingers and Sweet-Potato Fries image

Make and share this Cajun Chicken Fingers and Sweet-Potato Fries recipe from Food.com.

Provided by hannahactually

Categories     Chicken Breast

Time 40m

Yield 1 serving(s)

Number Of Ingredients 6

1 medium sweet potato, peeled and cut into sticks about 1/4-inch thick
2 teaspoons extra virgin olive oil
1 teaspoon cajun seasoning, to taste
6 ounces boneless skinless chicken breasts, cut into strips
ketchup
creole mustard (optional)

Steps:

  • Preheat your grill to high heat and the oven to 450°F
  • Toss the sweet-potato sticks in 1 tsp of the olive oil and 1/2 tsp of Cajun seasoning.
  • Place them in a single layer on a nonstick baking sheet so they don't touch each other. Bake the fries for 10 minutes, flip them over, and bake for an additional 10 to 15 minutes, or until they're tender and starting to brown. Meanwhile, toss the chicken in the remaining olive oil, then sprinkle with Cajun seasoning. About 5 minutes before the fries are done, grill the chicken for about 2 to 3 minutes per side, or until the strips are no longer pink inside.
  • Serve immediately with ketchup and Creole mustard, if desired.

Nutrition Facts : Calories 385.3, Fat 13.5, SaturatedFat 2.2, Cholesterol 108.9, Sodium 269, Carbohydrate 26.2, Fiber 3.9, Sugar 5.4, Protein 38.2

CAJUN OVEN FRIES



Cajun Oven Fries image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 medium thin-skinned white potatoes
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons cayenne pepper sauce
1 teaspoon (1/3 handful) ground thyme or poultry seasoning
1 teaspoon (1/3 handful) sweet paprika
1 teaspoon (1/3 handful) ground cumin
Coarse salt and black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.

CAJUN SWEET POTATO FRIES



Cajun Sweet Potato Fries image

Savory baked sweet potato fries. Kick up the spice or play it down to suit your taste.

Provided by magpie005

Categories     Appetizers and Snacks

Time 28m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil, or more to taste
1 tablespoon hot sauce, or to taste
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon garlic powder
½ teaspoon onion powder
ground black pepper to taste
2 large sweet potatoes, cut into thick French fries

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk olive oil, hot sauce, cumin, thyme, paprika, seasoned salt, garlic powder, onion powder, and black pepper together in a large bowl. Add sweet potatoes and toss until evenly coated. Transfer coated fries to a stoneware sheet or baking sheet.
  • Bake in the preheated oven for 10 minutes; flip fries and continue cooking until lightly browned, 8 to 15 minutes more.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 47.4 g, Fat 10.5 g, Fiber 7.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 448.5 mg, Sugar 9.8 g

CAJUN CHICKEN TRAYBAKE WITH SWEET POTATO WEDGES & CHIVE DIP



Cajun chicken traybake with sweet potato wedges & chive dip image

Sweet potatoes are never as crispy as regular potatoes, but they do add to your 5-a-day. We've used kefir in this recipe for its rich contribution of beneficial gut bacteria

Provided by Sara Buenfeld

Time 1h

Number Of Ingredients 11

1 tsp each of ground cumin and smoked paprika
1 tsp dried oregano
1 tbsp fresh thyme leaves or 1 tsp dried
8 skinless, boneless chicken thighs (900g)
1 red and 1 yellow pepper, deseeded and chopped
3 red onions, sliced into 1cm-thin wedges
2 celery sticks (125g) , finely chopped
1 tbsp rapeseed oil , plus 1 tsp
2 sweet potatoes (375g peeled weight), cut into 16 wedges
150g Kefir or bio yogurt
2 tbsp snipped chives

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Mix the cumin, paprika, oregano and thyme together in a bowl, with a good grinding of black pepper. Set aside 1 tbsp for the potatoes. Use the rest to rub all over the chicken thighs.
  • Tip the peppers, onions and celery into a large roasting tin and toss with 1 tbsp oil. Spread out the veg so it cooks evenly, then nestle in the chicken. Cover with foil and roast for 40 mins.
  • Meanwhile, coat the potato wedges in the 1 tsp oil and remaining spices, and arrange well-spaced apart on a non-stick baking tray. Put in the oven, on a higher shelf, when you have 35 mins left for the chicken. Stir the kefir and chives together to make a dip, adding up to 1 tbsp water to loosen, if needed. Set aside.
  • Remove the roasting tin and potatoes from the oven and turn up the heat to 220C/200C fan/gas 7. Remove the chicken to a warm plate and leave to rest for 5 mins. Return the veg to the oven, uncovered, for 5-10 mins to colour a little. Serve half the wedges on plates with half of the chive dip and half the veg and chicken. Cover and chill the remaining portions. Will keep chilled for up to three days. To reheat, gently warm the potatoes in a non-stick frying pan, taking care they don't burn. Heat the chicken until piping hot in a microwave or pan set over a medium heat. If freezing, leave to defrost fully before reheating in a pan over a medium heat until piping hot.

Nutrition Facts : Calories 510 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 0.62 milligram of sodium

CAJUN CHICKEN FINGERS



Cajun Chicken Fingers image

A recipe from Rachael Ray. You can omit the oil by cooking them in the oven. I wrote the 2 methods.

Provided by Boomette

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup cornmeal
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1 lb chicken tenders
6 tablespoons vegetable oil

Steps:

  • In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
  • To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450°F oven for 12 minutes.
  • OR.
  • In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.

Nutrition Facts : Calories 460.7, Fat 27, SaturatedFat 4.3, Cholesterol 165.6, Sodium 781.4, Carbohydrate 24.6, Fiber 2.8, Sugar 0.4, Protein 29.9

CAJUN HOME FRIES



Cajun Home Fries image

Make extra baked potatoes just so you can make these Cajun-spiced home fries for breakfast or a side dish the next day!

Provided by Sophie

Categories     Side Dish     Fries Recipes     French Fries Recipes

Time 1h55m

Yield 6

Number Of Ingredients 11

3 large russet potatoes, scrubbed
2 tablespoons olive oil
1 small onion, diced
½ medium red bell pepper, diced
½ medium green bell pepper, diced
1 clove garlic, chopped
3 tablespoons salted butter
1 tablespoon chopped fresh thyme
1 teaspoon Cajun seasoning, or to taste
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Pierce potatoes with a fork and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Let cool completely, 15 to 20 minutes. Dice potatoes, leaving the skin on.
  • Heat a large cast iron frying pan or nonstick skillet over medium heat. Add olive oil. When hot, add onion, bell peppers, and garlic. Saute until veggies have softened, 3 to 5 minutes. Add potatoes, butter, thyme, Cajun seasoning, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, 10 to 12 minutes. Top with parsley.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 10.5 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 4.3 g, Sodium 133 mg, Sugar 2.6 g

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