Roasted Cajun Chicken with Spicy Tomato Salsa

Made this delicious Roasted Cajun Chicken with Spicy Tomato Sauce, with some short-cuts thrown in! Firstly, the recipe uses small whole chickens, butterflied, rub with the marinating spices and barbecued over low heat until cooked through. I have used whole chicken legs, marinated them for an hour and then roast in a preheated oven for an hour until done.

For the Spicy Tomato Salsa, instead of cooking fresh tomatoes over the grill plate, which are then to be chopped coarsely, I have used canned chopped tomatoes with chillies in tomato juice. Omitted the red wine vinegar as the canned tomatoes are already sour, so I have added about a tablespoon of sugar and some salt to taste.

Both the chicken and the tomato salsa are delicious. I've made some potato salad (not pictured) and with some fresh salad greens served alongside, this is one yummy meal! Happy faces at the dinner table! 

Barbecued (Roasted) Cajun Chicken with Spicy Tomato Salsa

(Perfect Roasts, The Australian Women's Weekly)

6 small chickens (3kg) (I use 6 chicken legs)

2 tablespoons olive oil

1 small brown onion (80gm), grated coarsely

2 cloves garlic, crushed

2 tablespoons sweet paprika

2 teaspoons each ground cinnamon and fennel

2 teaspoon dried oregano

salt to taste

Spicy Tomato Salsa :

6 large plum tomatoes (540gm), halved (I use canned chopped tomatoes with chillies in tomato juice)

1 tablespoon olive oil

1 medium brown onion (150gm), chopped finely

2 cloves garlic, crushed

1 tablespoon sweet paprika

1 teaspoon smoked paprika

1 tablespoon red wine vinegar (omitted)

1 fresh long red chilli, chopped finely

1. Discard neck from chickens. Rinse chicken cavities and pat dry with absorbent paper. Using kitchen scissors, cut along each side of backbones; discard backbones. Turn chicken skin-side up; press down on breastbone to flatten (I use 6 chicken legs)
2. Combine remaining ingredients ; rub all over chickens. (Marinate for an hour, keep refrigerated. Arrange on baking tray and drizzle some olive oil over chicken pieces).
3. Cook chicken on heated oiled covered barbecue, over low heat, 35 minutes or until chickens are cooked through. (Roast in a preheated oven, at 200C for an hour, basting the chicken with the juices accumulated in the roasting pan, a couple of times).
4. Meanwhile, make spicy tomato salsa.
5. Serve chicken with salsa.

Spicy Tomato Salsa :

Cook tomato on heated oiled grill plate, turning, until softened ; chop tomato coarsely. Heat oil in a medium saucepan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Stir in tomato, vinegar and chilli; cook, uncovered, stirring occasionally, about 20 minutes or until salsa thickens. 

(I've used 2 cans of chopped tomatoes with chillies in tomato juice, omitted the vinegar as canned tomatoes are usually a little sour. I've added about 1 tbsp of sugar to balance out the sourness)

I'm linking this post with Cookbook Countdown #33