Whole Steamed Chicken with Spicy Cajun Rub
Whole Steamed Chicken with Spicy Cajun Rub is a succulent main course where an entire chicken cooks gently in the Varoma while a bold Cajun spice blend, fresh herbs and lemon infuse every fibre. The Thermomix grinds the spices fresh, steams the bird to juicy tenderness and delivers a Sunday-roast result with minimal hands-on effort.
About this recipe
Whole Steamed Chicken with Spicy Cajun Rub on the Thermomix TM7 brings restaurant technique straight to your weekly menu. Searching for a whole chicken recipe that stays remarkably juicy? Steaming in the Varoma locks in moisture that a conventional oven often dries out, while the circled steam carries the aromas of lemon, sage and thyme deep into the meat. The all-in-one kitchen machine first grinds sunflower seeds and spices into a fresh Cajun rub — far more fragrant than any shop-bought blend — then blends the herb butter in seconds. Because the chicken cooks above the steaming liquid, you simultaneously build a flavourful base for gravy or soup, making this a true one-appliance dinner. Ideal for a festive Sunday lunch or an easy weeknight centrepiece, this recipe proves that a whole bird needs no roasting tin, no basting and no guesswork: just precise steaming and bold, homemade seasoning.
Preparation tips
- Pat the whole chicken thoroughly dry with kitchen paper before rubbing; dry skin helps the Cajun rub and herb butter cling better and gives more flavourful, evenly seasoned meat under and over the skin.
- Slide half the herb butter and a few sage leaves under the skin of the breast before steaming; as the chicken cooks in the Varoma, the butter bastes the meat from within, keeping the breast juicy.
- Save the steaming liquid collected in the mixing bowl: it is a fragrant broth of onion, lemon and chicken juices that makes an excellent base for gravy, risotto or next-day soup.
- Serve leftover Cajun chicken cold the next day in wraps or salads; the steamed meat stays tender and the spice blend keeps its punch.
Recipe variations
- Milder family version: halve the cayenne pepper in the Cajun rub and add a spoonful of honey to the herb butter; the result is a gentle, kid-friendly chicken that still carries the smoky paprika character.
- Festive winter variant: add a cinnamon stick, star anise and orange zest to the mixing bowl liquid, and replace half the sunflower seeds with toasted hazelnuts for a holiday-scented steamed chicken.
Thermomix TM7 Benefits
- Fresh grinding - The TM7 grinds sunflower seeds and spices into a fragrant Cajun rub far more aromatic than pre-made blends. [Grinding]
- Gentle steaming - Varoma steaming cooking of the Thermomix keeps the whole chicken succulent while lemon and thyme perfume the meat. [Steaming]
- Herb chopping - The Thermomix chops parsley, sage and onions uniformly so the herb butter spreads evenly under the skin. [Chopping]
- Direct weighing - Weigh butter, salt and rub ingredients straight into the mixing bowl for consistent Cajun seasoning every time. [Weighing]
- Even blending - The TM7 blends the butter with herbs and spices into a smooth, spreadable mixture in just seconds. [Mixing]
Ingredients
- fresh parsley
- fresh thyme
- fresh sage leaves
- lemon
- unsalted butter
- onions
- fine sea salt
- ground black pepper
- sunflower seeds
- breadcrumbs