Name: JOEY Mayfields Cajun Blackened Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces bone-in or boneless chicken breast (whole, skin on or off); 3 tbs olive oil; 2 tsp salt; 1 tsp black pepper; 2 tbs paprika (preferably smoked); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp brown sugar (optional, to balance heat); 2 tbs unsalted butter; 1.25 lbs small new potatoes or fingerlings; 6 slices bacon (thick-cut preferred); 0.5 cup red onion; 2 tbs fresh parsley, chopped; 1 tsp Dijon mustard; 2 tbs red wine vinegar; 3 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 3 cups green cabbage, thinly shredded; 1 cup red cabbage, thinly shredded; 1 cup carrot, grated; 0.5 cup mayonnaise; 1 tbs apple cider vinegar; 2 tbs sour cream; 1 tsp sugar; 0.25 tsp celery seed (optional); 0.5 tsp salt

Method

Cajun Blackened Chicken

Prep and spice mix

Pat chicken breasts dry with paper towels and let sit at room temperature for 15 minutes. In a small bowl combine paprika, cayenne, brown sugar (if using), garlic powder, onion powder, dried oregano, dried thyme, salt and black pepper. Mix thoroughly.

Season

Rub each chicken breast with about 3/4 teaspoon olive oil, then evenly coat both sides with the Cajun spice mix, pressing gently so the rub adheres. Set seasoned breasts on a plate for 10 minutes to allow flavors to penetrate.

Blacken

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot (about 4–5 minutes). Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to coat. Add two chicken breasts (don’t crowd the pan). Sear without moving for 3–4 minutes until a deep browned/crust forms. Flip, add remaining 1 tablespoon butter around the chicken, reduce heat to medium and continue cooking 6–8 minutes (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil to rest 5–7 minutes. Repeat with remaining oil, butter and chicken breasts.

Finish

After resting, slice each breast crosswise or serve whole. Spoon any pan juices over the chicken before plating.

Warm Potato & Bacon Salad

Cook potatoes

Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes depending on size. Drain and let sit to steam-dry for 2 minutes, then cut larger potatoes into halves or quarters so pieces are roughly bite-sized.

Cook bacon

While potatoes cook, cut bacon into 1/2-inch pieces. In a skillet over medium heat, cook bacon until crisp, 6–8 minutes. Transfer bacon to a paper towel-lined plate, reserving about 1 tablespoon of the rendered bacon fat in the pan (discard excess or save for another use).

Shallow dress potatoes

Return reserved bacon fat to low heat, add diced red onion and sauté 1–2 minutes just to soften (do not brown). Add mustard, red wine vinegar and olive oil; whisk in the pan to create a warm vinaigrette. Toss the warm potatoes and crisp bacon into the skillet, coating with the vinaigrette. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in chopped parsley and remove from heat. Keep warm until serving.

Creamy Coleslaw

Make dressing

In a medium bowl whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seed (if using), salt and black pepper until smooth and slightly glossy.

Combine slaw

Place shredded green cabbage, red cabbage and grated carrot in a large bowl. Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust seasoning (add a little more vinegar or sugar if desired). Let sit refrigerated for at least 20 minutes to meld, or serve immediately for a crisper slaw.