Alan Coxon's citrus potatoes with blackened Cajun chicken

Get a taste of Louisiana with this lovely blackened Cajun chicken dish created by food archeologist Alan Coxon

Prep time: 5 mins

Cook time: 16 mins

Serves: 4

What you need:

• 4 boneless, skinless chicken breasts
• 3 cloves garlic, crushed
• 2 tbsp Cajun seasoning
• 500g Charlotte potatoes
• Zest and juice of 1 lemon
• 50ml olive oil
• 1 tbsp chopped parsley

What you do: 

1. Make 3 slits in each chicken breast but not all the way through.  Rub over the garlic and sprinkle over the Cajun seasoning.  Place under a preheated grill for 7-8 minutes on each side, until cooked throughout.
2. Meanwhile, slice the potatoes into 4 and cook in boiling water for 10 minutes until tender, and drain.
3. Mix together the lemon zest and juice, whisk in the oil and add the parsley, season well.  Add the potatoes and mix well.
4. Serve warm with the Cajun chicken.

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