Cajun Chicken and Cabbage Skillet

What People Ask

The Method for Cajun Chicken and Cabbage Skillet

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper and salt in a bowl. Toss the chicken in half of the spice mix.

   Mark done

2. Heat the oil in a large, deep frying pan over medium-high heat. Cook the chicken for 5 minutes, turning, until browned and nearly cooked through. Lift out onto a plate.

   Mark done Start 5 min timer

3. Add the onion and pepper and cook for 3 minutes. Add the cabbage in handfuls, the garlic and the rest of the spice mix and cook for 5 minutes, stirring, until the cabbage begins to wilt.

   Mark done Start 3 min timer

4. Pour in the stock, return the chicken to the pan and cook uncovered for 4 minutes, until the cabbage is tender and the liquid has mostly gone. Stir in the lemon juice and scatter with the spring onions.

   Mark done Start 4 min timer

A Few Pointers

• Slice the cabbage thinly so it cooks in the time the chicken takes.
• If you like more heat, add a pinch more cayenne at the end rather than at the start.
• Use a pan big enough to hold the cabbage in a loose pile; a crowded pan steams it.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve With It

Cauliflower rice · A small portion of brown rice · Lemon wedges

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot pan.

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.