Blackened Chicken

I stumbled upon a recipe for ‘blackened seasoning’ and was intrigued, so I investigated it a bit further, and I am so glad I did; this Blacked Chicken recipe is absolutely delicious and will be on high rotation in my kitchen, paired with my Roast Vegetable Salad, especially over the cooler months.

Origins of Blackened Seasoning

Did you know that blackened seasoning is also known as Cajun seasoning? I did not! The blackening technique is said to have originated in the 19th century in the French Quarter of New Orleans, where fish and meat would be coated in a spicy seasoning and cooked in butter on a skillet over high heat to develop a charred, spicy crust. It was popularised by celebrity chef Paul Prudhomme in the 1980s at his restaurant, K-Paul's Louisiana Kitchen. Louisiana Creole is a style of cooking style is a blend of West African, French, Spanish, and Native American influences.

For the spice mix, I use a combination of salt, smoked paprika, dried thyme, dried oregano, garlic powder, onion powder, mustard powder and, if you like it, with a bit of a kick, ground cayenne. The recipe is based on the New York Times version that landed in my inbox recently. They say, “Blackening is a technique that should live in the repertoire of every home cook. With a heavy-bottomed skillet and a Cajun-style spice blend, you can take proteins like shrimp, fish, scallops, and the chicken breasts in this recipe and flip them into something flavorful, delicious, and juicy.” I wholeheartedly agree!

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Blackened Chicken

Yield: 4

Author: Lee Newcombe

This spicy chicken dish, which originated in the Southern United States and is also known as Cajan Chicken, is quick, easy, and super tasty!

Ingredients

• 2 tablespoons sea salt
• 2 tablespoons smoked paprika
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons mustard powder
• 2 teaspoon ground cayenne (optional)
• 4 chicken breasts
• 2 tablespoons butter and a dash of olive oil

Instructions

1. To make the seasoning, combine the salt, smoked paprika, thyme, oregano, garlic powder, onion powder, mustard powder and cayenne (if using). Set aside.
2. Slice the chicken breasts in half horizontally.
3. Put the seasoning on a plate, coat the sides with the seasoning and set aside.
4. Heat the butter and oil in a large skillet. Once the it is hot, add the chicken. Cook for about 5 minutes, then flip over and cook for another few minutes.
5. Turn the heat off, cover the chicken loosely with aluminium foil, and let it sit for 5 minutes. This will help the chicken continue cooking from the residual heat without drying out. Remove the foil, then let the chicken rest for at least 2 minutes.
6. Serve and enjoy.

Please note: The nutritional information is included as a guide only.