Recipe Talk

My DH was in Toronto at a restaurant called the fox and the fiddler. He had a chicken dish that had a cajun sauce,but wasn't very spicy, and small periogis. He loved them. They are not on the menu,they only have it once in a while. And they don't give out the recipe. Does anyone have a recipe similar?

Try these, you can use as mush or as little cajun spice to taste:

CAJUN CHICKEN

2 tbsp. butter
2 tbsp. Cajun grill seasoning
1/4 tsp. thyme leaves or 1/8 tsp. ground thyme
1 tsp. lime juice
1 tsp. soy sauce
1 med. green pepper, cut into chunks
1 med. onion, chopped
4 chicken breasts, skinned, boned and cut into medallions
1 med. tomato, cut into wedges
In medium skillet combine butter seasonings, lime juice, soy sauce, green pepper and onion. Cook on medium-high heat for about 5 minutes. Add chicken. Cook until tender, about 7 additional minutes. Stir in tomatoes and heat through. Serve with mini perogis.

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BROILED CHICKEN IN CAJUN SAUCE

3 to 3 1/2 lb. frying chicken, cut up
2 tbsp. olive oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 tsp. minced garlic
1 can tomatoes (14 1/2 oz.)
1/2 c. chicken stock
1/2 tsp. basil
1 tsp. thyme
1/2 tsp. oregano
1 tsp. light brown sugar
1/2 tsp. salt
1 bay leaf
1 tbsp. hot sauce
In large skillet, heat oil and add next 4 ingredients. Saute until soft. Add remaining ingredients. Simmer 1/2 hour.

Rinse chicken and pat dry. Sprinkle lightly with cayenne pepper and garlic salt or garlic powder.

Position oven rack 4 to 5 inches below heat source. Broil under preheated broiler 15 to 20 minutes, turning chicken as needed to brown evenly. Remove chicken from oven and add to sauce; simmer together 30 minutes. Serve with mini perogis.

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Or make your own cajun spice blend as hot or as mild as you like.

CAJUN SPICE BLEND:

1/4 tsp. black pepper
Red pepper
Garlic powder
Paprika
Salt

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Potato/ Cheese Perogis

4 to 5 potatoes, mashed
1 lb. cheese
Salt to taste
DOUGH:

4 c. flour
1 tsp. salt
Water for consistency
Mix cheese with mashed potatoes. Make dough. Roll out on floured surface, cut out holes in the dough with a large biscuit cutter or large rimmed glass. Place in the center of each circle of dough a spoonful of potatoes. Press the edges together to form half a circle. Drop the perogie into rapidly boiling water. When it comes to the surface it is ready to be placed in wax paper for freezing or in a frying pan with butter and onions for your supper side dish.