You can use bottled Cajun seasoning to blacken the chicken, or make your own with this blackening spice mix.
I remove the skin, rubbing the spice blend in every nook and cranny. I like to use my Le Creuset skillet from Goodwill, but any ovenproof pan/dish combo will work.
- Thinly coat the pan oil and heat well.
- Sear the chicken until each side develops a blackened crust of spice.
- Then, pop the whole skillet in a 375 degree oven until the juices run clear, between 20-30 minutes, depending on thickness.
While the chicken cooks, I roast half a bag of cauliflower. A few cumin seeds in the cauliflower's teaspoon of oil gives the florets a nutty, toasted flavor.
Make the cole slaw the night before for best results--a vinegar base is cheaper than creamy.
- 4 chicken leg quarters, $1
- 1/2 head cabbage, .50
- 1/2 of a 16 oz. bag cauliflower, .50 *save remainder for later
- 1 carrot, .10
- Since it's so much spice, let's include half a bottle of Encore Cajun seasoning, .25
- vinegar and spices for side dishes fall under our staples exception.
Total estimated cost: $2.35, or 59 cents per person.
When my rival did the math yesterday, I was slightly ahead of The Aldi Queen! Whoo-hoo, Sale Shoppers! With only two more dinners left in the cook-off, every dime counts.
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