Thursday, February 3, 2011

Cajun Chicken with Mango and Avocado Salsa

Last week I was fortunate enough to make it to the book festival in Brisbane...making a bee line to the cooking section as soon as quickly as my legs could carry me. Okay, well, maybe after ploughing through the literature section. I came across some great cookbooks printed in the 1980's and have been browsing them now at my leisure in the comfort of my humble abode. AHHH!
How incredible the pictures are. The colours used, the ingredients used, the lighting, the workmanship, the presentation. Everything has, I have to say with relief, changed in the cook-book world for the better.
I was startled by the way every dessert was covered in fresh or baked fruit, jellies and mousses where created from prunes and other fruits not particularly known for their appeal.
I am a very visual person, the pictures are what always grab my attention first and foremost. Give me modern cookbooks any day! There are some wonderful recipes in these books I collected, I might add. We just have to adapt them, give them a modern twist...don't worry, I'll pull the pineapple rings and prunes off the cupcakes and top them with a sole blueberry and some sugar dusting with a tendril of lime zest arching around that little dot of fruit. I just inspired myself. Look out for those cupcakes!
And now...for something completely different...
My husband made an incredible dinner and I just have to share it.
So simple.
So delicious.
So gourmet!
This one is for you Suzanne. Easy enough to cook blindfolded!

Adapted from recipe from

4 large chicken breast fillets
2 tbs vegetable oil
2 tsp sal1 tsp garlic powder
2 tsp. french onion soup powder mix (or dried onion flakes)
1 tsp dried oregano
1 tsp dried thyme
1 tsp sweet paprika
1/4 tsp cayenne pepper
1/2 tsp freshly ground black pepper
Rocket leaves to serve

1 ripe mango
1 avocado, halved, stone removed, peeled, finely chopped
1 red capsicum, halved, de-seeded, finely chopped
1/2 red onion, finely chopped
1 tbs fresh lime juice
1 tbs finely shredded fresh mint
Salt & freshly ground black pepper

Combine oil, salt, garlic and onion powders, oregano, thyme, paprika, cayenne and black pepper in a large bowl. Add chicken and turn to coat.
Heat a frying pan over medium heat. Cook chicken for 5 minutes each side. Transfer to a plate. Cover loosely with foil and set aside.
Meanwhile, to make salsa, cut mango cheeks close to seed and peel away skin. Finely chop. Combine in a bowl with avocado, capsicum, onion, lime juice and mint. Season with salt and pepper. Serve chicken with salsa and rocket leaves.


  1. Thanks Lou!

    Maybe I should get my husband to cook it! Haha...

    I shall try it next week!


  2. do! its a breeze. (does he cook? i find a certain generation of men dont, in general)


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