‘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:

PREP 5 mins
COOK 15 mins
HEAT 3 
Serves 4 

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, the rice, beans or potato salad and hot sauce on the side, and the remaining ½ lemon to squeeze over at the table

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