Main: Cajun Chicken Tower (Lee Carpille)

Published: Tuesday, 9 October 2007, 3:32PM

INGREDIENTS


CAJUN MARINADE
• Dry Cajun powder, Lee uses his own home made spice blend but you can buy a Cajun spice blend in the supermarket.
• ½ pint Natural yoghurt
• 1 tbsp Lemon juice –

• 2 halal chicken breasts, skinned
• Water and splash of Lemon juice, for poaching or pressure cooking

• 2 medium sweet potatoes
• 1 head of Broccoli
• I clove garlic
• Good knob of butter
• Bag of baby leaf spinach

PEPPERCORN SAUCE
• 1 tbsp pink peppercorns
• 50g butter
• 1 tbsp corn flour
• 250 ml semi-skimmed milk
• 150 ml double cream
• 100g cheddar cheese

METHOD
1. Mix the ingredients for the Cajun marinade and coat the chicken then cover and leave to infuse overnight.
2. Put the chicken in a pressure cooker with lemon juice and water and cook for 15 to 20 minutes. Alternatively, in a large sauce pan, poach chicken breasts in water and lemon juice for 20 minutes or you can dice meat and fry it on a griddle pan until cooked.
3. Chop the potatoes, broccoli and boil sweet potatoes for ten minutes and, in a separate pan, boil broccoli for 5 minutes.
4. Remove the chicken from the pan and drain.
5. Remove the sweet potatoes from the heat and drain then mash with garlic and butter.
6. Remove the broccoli from the heat, drain and mash with butter.
7. Mix all the ingredients for pink peppercorn sauce together in a pan over a low heat.
8. Cover chicken pieces in Cajun sauce and, while cooking through on the griddle, shred the meat.
9. Place the spinach in a pan with boiling water and boil for 2 to 3 minutes then drain.
10. Assemble using a tall cook’s ring. Put some chicken in the base of the ring and push down. Add a layer of masked broccoli followed by some potato, then spinach and a final layer of chicken pushing down every time to ensure it will stand up. Remove the ring and drizzle some of the sauce around the edge of the plate.