Cagin Chicken with Rainbow Vegetables

Ingredients

• 4 pieces Boneless skinless chicken thighs (boneless thigh, skinless)
• 2 tbsp Duck fat (for cooking and flavor)
• 2 g Fine salt
• 2 tbsp Cagin spice (Cajun style) (Cajun spice blend)
• 1 piece Medium onion (sliced)
• 2 cloves Garlic cloves (crushed)
• 400 g Rainbow carrots (yellow, purple, orange, red) (sliced into rounds)
• 600 g Mixed potatoes (blue, white, red) (cut into quarters)
• 200 ml Thick crème fraîche (for the sauce)
• 250 ml Chicken broth (deglaze the pan)
• 200 g Crushed tomatoes (for the sauce)
• 1 tsp Ground black pepper (to taste)

Instructions

1. Preparation

   Gather all ingredients. Peel and slice the carrots into rounds, cut the potatoes into quarters, slice the onion and chop the garlic.

   Time: PT15M

2. Chicken Marinade

   Place the chicken thighs in a bowl, add the salt, Cagin spice and 2 tbsp duck fat. Mix thoroughly to coat each piece.

   Time: PT5M

3. Preheat the oven

   Turn on the oven and set to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

4. Roast the vegetables

   Arrange the carrots and potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt and pepper, and bake for 25 minutes, turning halfway through.

   Time: PT25M

   Temperature: 180°C

5. Sear the chicken

   Heat the skillet over very high heat, add a little duck fat, place the thighs and sear for 3 minutes without moving them, then flip and sear the other side for 3 minutes.

   Time: PT6M

   Temperature: very hot

6. Deglaze and make the sauce

   Remove the chicken and keep warm. In the same skillet, add the onion and garlic, cook 2 minutes, deglaze with chicken broth, add the crushed tomatoes and let reduce for 5 minutes.

   Time: PT7M

   Temperature: medium

7. Incorporate the cream

   Reduce heat to medium‑low, add the crème fraîche and let simmer for 5 minutes until thickened.

   Time: PT5M

   Temperature: medium‑low

8. Finish the chicken

   Return the thighs to the skillet, cover and heat for 5 minutes so the chicken absorbs the sauce.

   Time: PT5M

   Temperature: medium

9. Plating

   Place the roasted vegetables in the center of the plate, lay the sliced chicken on top, generously drizzle with the creamy sauce and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g