‘Blackening‘ is a modern technique associated with Cajun cookery that involves the caramelisation of spices on the outside of chicken or fish to create a delicious edible crust. The blackened chicken can be served with some Cajun staples such as hot sauce, rice, beans or potato salad.

CAJUN SEASONING (1 portion = 2 tbsp): white pepper, black pepper, thyme, savory, paprika, basil, cayenne chilli, parsley, salt, CELERY, onion, garlic

May contain MUSTARD and SESAME. Allergens are listed in CAPITALS

Cajun Blackened Chicken Recipe:

You Need: 

• 4 x 150g chicken breasts - butterflied to make them all roughly the same thickness or use salmon fillets
• 1 lemon
• 50g butter
• Rice, beans or potato salad, and hot sauce to serve

Method:

• Sprinkle the CAJUN SEASONING all over the chicken to fully coat on both sides
• Fry the chicken in 2 tbsp oil for 5 minutes on each side or until the spices are browned in patches and the chicken is cooked through
• Add the butter then heat for 1 minute or until the butter starts to foam
• Squeeze in the juice of ½ the lemon, then serve the chicken with the pan juices poured over, with the rice, beans or potato salad, and hot sauce on the side, and the remaining ½ lemon to squeeze over at the table