New Orleans Creole Chicken with Mushrooms, Creme Fraiche and Angel Hair Pasta

Why you will like this recipe

A classic dish for people who love exciting flavours without being overly hot. The beautifully blended, natural Herbs and Spices from your recipe pouch giving a true New Orleans flavour to the chicken

The natural Herbs and Spices in your recipe spice pouch will be: Sweet Paprika, Smoky Paprika, Thyme, Onion Powder, Garlic Powder, Oregano, Sumac, Basil, Sea Salt, Black Pepper, minimal Chilli Flakes. If you would prefer salt free, please advise when ordering

When you order you will receive the spice zip lock spice pouch together with a printed hard copy of your recipe.

The 60g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 60g Pouch - $6.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

4 x Chicken Thighs - skin on, boned

1 x Medium red onion - diced

Olive Oil

1 x Cup of button mushrooms - sliced

2 x Tablespoons Lemon Juice

250g Angel Hair Pasta

3 x Teaspoons from the Creole Herb and Spice Pouch for this recipe

Your Creole Spice Pouch will contain: Sweet Paprika, Smoky Paprika, Thyme, Onion Powder, Garlic Powder, Oregano, Sumac, Basil, Sea Salt, Black Pepper, Minimal Chilli

Method

Using cling wrap, cover the chicken thighs and flatten so they are much the same thickness

Then pat the chicken dry on both sides, lightly cover with olive oil and carefully rub in the Creole Herbs and Spices from the spice pouch to both sides then refrigerate for 30 minutes before returning to room temperature.

Next in a heavy based pan with olive oil and medium heat, brown the chicken on both sides then set aside.

Then, add a little more olive oil and cook down the onions until soft then add the mushrooms, creme fraiche and mix well. Then place the marinated chicken back in the pan, taking care not to over cook the chicken.

At the same time add the Angel Hair pasta to salted boiling water and cook to packet instructions. Do not drain. Simply serve the cooked pasta directly from the boiling water to the pan with the seasoned creole chicken and the mushrooms. Toss everything together so the pasta picks up all the amazing flavours. Sprinkle the lemon juice over the pan and serve.