12 small chicken wings or drumsticks
2 tbsp rum
1 tbsp soy sauce
2 tbsp lime juice
2 tbsp Cajun seasoning, or more to taste
2 tbsp olive oil
2 tsp sesame seeds (optional)
Wedges of lemon or lime, to serve

prep 2 hours
cook 50 mins
serves 6

When the British deported the French-speaking Acadians ('Cajuns') from what is now Canada's Nova Scotia and New Brunswick, they also chucked out fantastic French rustic cooking. The Cajuns then took up residence in Louisiana, USA, and adapted it to the local ingredients. This recipe is a fine example, best served with rice, a crisp green salad, wedges of lemon and plenty of napkins.

1. Place the chicken portions in a non-metallic dish, then use a sharp knife to slash each piece two or three times. Mix together the rum, soy sauce, lime juice and half the seasoning and rub well into the chicken, turning occasionally. Chill for 1-2 hours to marinate.
2. When ready to cook, preheat the oven to190°C/170°C fan oven/gas mark 5. Take the chicken out of the fridge about 20 minutes before cooking, and transfer to a roasting tin along with any marinade from the dish. Cook for 40-50 minutes.
3. Halfway through cooking, sprinkle evenly and generously with the remaining seasoning and sesame seeds, and continue cooking until tender. Serve with wedges of lemon or lime.

Top Tip...

For a lean, low-fat version, use skinless chicken breasts. Oven cook for 30-40 mins.