S isn’t very well today, which is why I’m delayed. He has what he describes as a Lola-grade headache – small and annoying. I’m not sure how small it really is seeing as he can’t move too much without it causing pain, but there we are…
Monday, as you may know by now, is our busy day. With S unwell and in bed most of the day I had to do pretty much all of the busy things.It’s been fairly non-stop with cooking breakfast, doing the vacuuming and the laundry, getting my exercise in for the day, feeding the cats, cleaning up after Maisi (she again forgot what the litter tray is for…), giving Maisi her medicine (normally takes both of us – me holding her, and S getting her to swallow the contents of the syringe), replying to emails, practicing Finnish, doing some reading… And all of these interspersed with coming back to our room to check on S, make sure he’s got enough water and is drinking it, and ensuring he doesn’t get too bored.
Cajun blackened chicken is one of our favourite recipes. Once I unearth my mortar and pestle (which is “somewhere” at my mum’s house, amongst the boxes packed for moving) I intend to make up a big batch of the spice mix and keep it on hand in a jar.
I found the original recipe over at allrecipes.co.uk and tweaked it firstly based on the comments there, and then a bit more tweaking based on our personal preferences.
This is really a very versatile dish. It’s great as is with rice or pasta and some fresh vegetables. I am fairly certain it would be delicious with creamed corn but never having made creamed corn cannot say for certain; it’s just a hunch. It would also be wonderful served as a chicken burger, or with a pitta bread, or cut up small and eaten in a wrap.
Source – Allrecipes.co.uk
Servings – 2
Time – 20 minutes, approximately
2 skinless, boneless chicken breasts (you could use bone-in if you wish, and you could use legs or wings or any combination)
1/4tsp salt (we just use a small dash)
1/8 tsp cayenne pepper (that’s about half a spice spoon. This is very mild, I’m not a huge fan of super-spicy. Feel free to adjust this to suit your preferences.)
1/2tsp ground cumin (we use whole, because that’s what we have)
1/8tsp dried thyme
1/4tsp ground white pepper
1/4 tsp garlic powder
In a small bowl, combine all the spices and mix well.
Trim the chicken breasts of any excess fat. Rub the spice mixture into the chicken breasts.
Heat a heavy bottomed frying pan on medium high heat. When the pan is up to heat add the oil and turn the heat down slightly.
Put the chicken into the pan and fry until the spices darken. It may look slightly burnt, but it is blackened chicken, so that’s to be expected.
Turn the chicken and cook the other side until darkened.
Turning the heat down to medium low, flip the chicken again and cook until done, turning as necessary. To check if the chicken is cooked, cut into the thickest part and make sure there is no pinkness left.
You could also cook this in a griddle pan, on a grill (broiler) or barbeque, or even baked in the oven.
Serve, eat and enjoy!