This is one of the old favourites. Spicy, creamy, a little sweet, and absolutely built for coconut rice. The Scotch bonnets bring the heat, the Lyle’s syrup rounds everything out, and the cream pulls it into a proper sauce.
Serve it with coconut rice and corn meal muffins. It is comfort food with a serious kick.
Ingredients
For the Cajun Chicken
- 4 tsp salt
- 4 tsp dry mustard
- 2 tsp turmeric, optional but gives nice colour
- 4 tsp paprika
- 4 tsp ancho chile powder
- 3 tsp cumin powder
- 3 tsp ginger powder
- 3 tsp garlic powder
- 2 tsp allspice
- 1 1/2 tsp onion powder
- 1 1/2 tsp white pepper
- 1 tsp cayenne
- 1 tsp black pepper
- 6 boneless skinless chicken breasts, cut in thirds
- 2 tbsp vegetable or peanut oil
- 2 1/2 cups chopped onions
- 1 cup Lyle’s Golden Syrup
- 3 Scotch bonnet peppers, finely chopped
- 2 cups whipping cream
For the Corn Meal Muffins
- 2 cups corn meal
- 2/3 cup sugar
- 8 tsp baking powder
- 1/2 cup shortening
- 2 cups flour
- 1 tsp salt
- 2 eggs
- 2 1/2 cups milk
For the Coconut Rice
- 2 cups rice
- 1 can coconut milk
- Cold water
Method
Cajun Chicken
Combine the seasoning mix ingredients in a small bowl.
Poke a few holes in the chicken with a knife, then sprinkle the chicken evenly with 3–4 tablespoons of the seasoning mix. Rub it in well.
Heat the oil in a heavy 5-quart pot over high heat.
Once the oil is hot, brown the chicken in batches, about 3 minutes per side, then remove from the pot.
Add the onions to the pot and cook, stirring and scraping the bottom frequently, for about 8 minutes.
Stir in the syrup, Scotch bonnet peppers, whipping cream, and remaining seasoning mix. Scrape the pot bottom thoroughly to loosen all the brown bits.
Return the chicken and accumulated juices to the pot and push the chicken into the sauce.
Bring just to a boil, reduce the heat to low, then cover and cook, stirring occasionally, until the chicken is done, about 15 minutes.
Corn Meal Muffins
Preheat oven to 425°F.
Mix the dry ingredients. Add the milk, eggs, and shortening.
Beat with an egg beater until smooth, about 1 minute.
Fill greased muffin cups 3/4 full.
Bake for 15–20 minutes.
Remove and place on a rack to cool.
Coconut Rice
Combine the coconut milk and water in a pot. The water should fill about half to three-quarters of the pot.
While cooking the onions for the chicken, bring the coconut milk and water to a boil.
Add the rice and cook for about 10 minutes. This technique does not require a strict water-to-rice ratio.
Drain, plate, and cover with the Cajun chicken and sauce.
Homemade Lyle’s-Style Syrup
If you cannot find Lyle’s Golden Syrup, you can make a quick version in advance.
- 1 1/4 cups water
- 4 cups white sugar
- 2 tbsp lemon juice
Place the sugar and water in a saucepan and stir to combine. Bring to a boil, stirring regularly until the sugar dissolves. Stir gently so the sugar water does not splash up the sides of the saucepan. Once boiling, gently stir in the lemon juice.
Reduce the heat to a very low simmer. Leave the saucepan uncovered and do not stir again. Simmer for 40–60 minutes, or longer, until the sugar turns a rich amber colour. Watch it closely so it does not burn.
Turn off the heat, let it sit for a few minutes, then use it in the chicken sauce.
If the syrup is too thick, reheat it with a little water. If it is too runny, let it caramelize longer.