Cajun chicken with rhubarb

Name: Cajun chicken with rhubarb
Yield: 4
Ingredients: 600 g Chicken breasts, skinned and boned; alternatively use thighs (Main); 1 Tbsp Cajun seasoning, use up to 2 if desired (Main); 1 Tbsp Plain flour; 3 Tbsp Olive oil; 250 g Rhubarb, trimmed, cut into 2cm pieces; 1 Onion, diced; 2 cloves Garlic, crushed; 1 Tbsp Brown sugar; 1 tsp Dried oregano; ½ cup Red wine

for 4 people

Jan Bilton

Food writer and cookbook author.

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Rhubarb provides a tasty sauce for chicken.

Ingredients

600 g	Chicken breasts, skinned and boned; alternatively use thighs (Main)
1 Tbsp	Cajun seasoning, use up to 2 if desired (Main)
1 Tbsp	Plain flour
3 Tbsp	Olive oil
250 g	Rhubarb, trimmed, cut into 2cm pieces
1	Onion, diced
2 cloves	Garlic, crushed
1 Tbsp	Brown sugar
1 tsp	Dried oregano
½ cup	Red wine

Directions

Halve the chicken thighs, if using. Quarter the chicken breasts.
Combine the Cajun seasoning and flour and dust over the chicken.
Heat 2 tablespoons of the oil in a large heavy saucepan. Sauté the chicken in batches until browned all over. Place aside.
Heat the remaining oil. Add the rhubarb and onion, mix well, then season. Cook, stirring occasionally, until the onion is softened. Add the garlic, brown sugar, oregano and wine. Return the chicken to the saucepan. Cover and simmer on low heat for about 40 minutes, until the chicken is cooked.
Great served sprinkled with extra Cajun seasoning and chopped parsley.