If you need to add a little zest or zing to chicken for a delicious mid-week supper, try this Louisiana-style blackened chicken. Blackening is a popular Southern cooking method using a variety of dried herbs and spices as a super-tasty rub on chicken or fish.
Make the rub fresh when needed as it only takes seconds. How much you use on the chicken is up to you, but take care not to overpower the taste buds.
This blackened chicken also makes a great dish if left to go cold and is delicious in a salad or even in a sandwich.
- For the Rub:
- 1 teaspoon black onion seed (Nigella)
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon paprika (not smoked)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- Pinch kosher salt
- 1/2 teaspoon black peppercorns
- For the Chicken:
- 2 tablespoons extra-virgin olive oil
- 2 large skinless chicken breasts
- To Serve:
- 3 cups white rice (cooked)
- 1 lime (zested)
- 1/2 teaspoon chili flakes
Gather the ingredients.
Start by making the rub. Place all the rub ingredients in a food processor and blitz to create a dark, lump-free powder. Pour into a small bowl.
Dry the chicken breasts with kitchen paper. Place in a large dish, pour enough spice rub over the breasts to coat both sides of the chicken breasts. Cover the dish with a kitchen towel and set aside for 30 minutes.
Preheat the oven to 425 F.
Heat the olive oil in a non-stick ovenproof pan to hot, but not smoking. Carefully remove the chicken breasts one at a time from the dish. Shake gently to remove any loose rub, then place in the pan to sear. Cook for 3 minutes on each side, then place the pan in the center of the oven.
Bake the chicken for 15 minutes or until cooked by checking using a meat thermometer reading 165 F or press the breast firmly and it should feel solid to the touch.
Once cooked, remove from the oven, cover with a tea cloth and leave to rest for 10 minutes, which will soften the chicken and make it more tender. Slice the chicken into even slices and serve over hot white rice (or pasta if you prefer) sprinkled with chili flakes and a little lime zest.
- Using onion seed and blitzing it in the food processor adds a slightly more crust-like coating to the chicken. If, however you cannot find the seeds, then use onion powder.
- You can make a big batch of the rub. Any leftovers can be stored and used any time up to a month away and is there ready waiting for you in the cupboard.