As far as Academy Award Winning dynasties go, the Coppola-Schwartzman-Cages are by far our favourite. We first integrated into the family after working as ghostwriters on the Nicolas Cage star vehicle (and grossly overlooked Best Adapted Screenplay contender) Valley Girl in the early eighties and have been considered members of the family ever since.
We also ghostwrote The Godfather trilogy, but that is another story for another time about another missed shot at Oscar Gold!
Nicolas dropped by unannounced, I assume as he sensed we would be celebrating the Oscars and he would want to help us find a way to move past our feud with the other great acting dynasty, the Shues.
As Nic, like us, is completely jane-o insane-o we decided it best to whip up something hot and spicy and see where the visit took us, so went with a batch of our Nicolas Cajun Chicken Tenders to discuss the Best Screenplay nominees.
The heat and spice hits you straight up, but is mellowed out by a garnish of yoghurt, lime and sweat-lodge spooning with Cage.
Enjoy…we sure did!
Nicholas Cajun Chicken Tenders
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper
½ tsp ground black pepper
1 tbs vegetable oil (olive will do in a pinch)
1 tbs citrus juice (I prefer lime, but lemon would do)
2 chicken breasts
Lime wedges, sliced red chili and natural yoghurt, to serve
Slice chicken breasts into long, 3cm strips to resemble a chicken tender.
Combine spices, herbs, oil and juice in a large enough bowl to marinate the chicken and place chicken in said bowl and coat. Cover with clingfilm and place in fridge for an hour or so to do the aforementioned marinating (Yes it is more of a spice rub, but whatever…I like to let my breasts stew).
Pre-heat oven to 180°C and remove chicken from fridge to come to room temperature for ten-fifteen minutes.
Spread chicken strips across a large lined baking tray and bake for roughly 20 minutes until golden and crisp.
Serve with lime wedges, chillies and yoghurt.