This Creole spiced chicken goes well with a mixed salad as a side dish, as well as with a creamy sauce with linguine or tagliatelle. An absolute family favourite that is always on our table.
For the creole seasoning:
2 tablespoons fennel seeds
2 tablespoons thyme, dried
2 tablespoons sage, dried
4 tablespoons onions, granulated
4 tablespoons garlic, granulated
1-2 teaspoons sea salt
2 tablespoons black peppercorns
1 teaspoon cayenne pepper
4 tablespoons sweet paprika powder
For the chicken:
2 chicken breasts
500-700 grams linguine or tagliatelle
1-1 1/2 litres of boiling water
1 teaspoon salt
500 millilitres sweet cream or
300-500 grams crème fraîche
2 tomatoes, chopped
1. Firstly, make the Creole spice mix.
2. Put all the specified spices in a high-performance blender or mortar, grind finely and pour into a screw-top jar.
3. Generously coat the outside of two whole chicken breasts with the Creole seasoning and leave to infuse in a container in the fridge until ready to cook. Ideally overnight.
4. Heat some vegetable oil in a large, high-walled pan and fry the chicken breasts on all sides, turning, for about 10 minutes until cooked through.
5. Cook the pasta in boiling salted water until al dente.
6. Remove the chicken breasts from the pan and keep warm.
7. Bring the spices remaining in the pan to the boil with a little of the pasta cooking water, add the sweet cream or crème fraîche, stir well and bring to the boil once more.
8. Add the cooked pasta to the cream sauce.
9. Season the dish with salt and arrange the sliced chicken over the pasta.
10. Cut two tomatoes into small pieces, but remove the seeds first.
11. Now plate up the pasta and garnish with the chicken and the tomato pieces.
Tip: Alternatively, you can also prepare the dish without meat. We use smoked tofu marinated with Creole seasoning.
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