Name: JOEY La Jollas Cajun Blackened Chicken Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 2 pieces boneless skin-on or skinless chicken breasts; 2 tbs olive oil; 1 tbs unsalted butter; 1 tbs paprika; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp cayenne pepper; 1 tsp ground black pepper; 1 tsp kosher salt; 0.5 pieces lemon (for juice); 600 g baby potatoes (or small Yukon Gold), halved; 4 slices bacon; 1 pieces shallot, finely chopped; 2 tbs fresh parsley, chopped; 1 tsp Dijon mustard; 1 tbs white wine vinegar; 2 tbs olive oil; 0.5 tsp salt; 0.5 tsp black pepper; 3 cups green cabbage, shredded (or coleslaw mix); 0.5 cups carrot, grated; 0.5 cups mayonnaise; 1 tbs apple cider vinegar; 2 tbs sour cream; 1 tsp sugar; 0.25 tsp celery seed; 0.5 tsp salt

Method

Cajun Blackened Chicken

Prepare spice rub

In a small bowl combine paprika, smoked paprika, oregano, thyme, onion powder, garlic powder, cayenne, black pepper and kosher salt. Stir until evenly blended.

Season chicken

Pat chicken breasts dry with paper towels. Drizzle 1 tablespoon olive oil over each breast and rub to coat. Squeeze juice from half a lemon evenly over the breasts. Generously coat both sides of each breast with the Cajun spice rub, pressing the rub into the meat. Let rest at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Cook

Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to melt. Place chicken breasts in the pan and sear without moving for 4-5 minutes until a dark crust forms. Flip and reduce heat to medium. Continue cooking 4-6 minutes more, spooning pan juices over the chicken, until internal temperature reaches 74°C (165°F) and juices run clear. If the crust is forming too quickly, lower heat slightly and cover for 1-2 minutes to finish cooking through. Transfer chicken to a cutting board and rest 5 minutes before slicing.

Warm Potato & Bacon Salad

Cook potatoes

Place halved potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt and bring to a boil. Reduce to a simmer and cook until fork-tender, about 12-15 minutes depending on size. Drain and set aside briefly.

Cook bacon

While potatoes cook, cut bacon into 1/2-inch strips and cook in a skillet over medium heat until crisp, about 6-8 minutes. Transfer bacon to paper towel-lined plate, reserve 1 tablespoon of bacon fat in the pan and discard excess. Crumble or chop bacon once cooled slightly.

Make dressing & combine

In a small bowl whisk together white wine vinegar, Dijon mustard, 2 tablespoons olive oil, chopped shallot, salt and pepper. Return drained warm potatoes to the pot or a large bowl, pour dressing over potatoes and toss gently to coat so the warm potatoes absorb the dressing. Add crumbled bacon and chopped parsley, stir gently. Adjust seasoning to taste. Keep warm until serving.

Creamy Coleslaw

Mix dressing

In a medium bowl whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt and black pepper until smooth.

Combine slaw

Add shredded cabbage and grated carrot to the dressing and toss until evenly coated. Taste and adjust seasoning or acidity with a splash more vinegar or a pinch more sugar if desired. Refrigerate at least 20 minutes to let flavors meld, or serve immediately for a crisper texture.