Monday, January 9, 2012

Blackened Chicken

2 T smoked paprika
1 T smoked sea salt
1 T coriander seeds, ground
1 T black peppercorns, ground
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
2 T olive oil
4 chicken drumsticks
4 chicken wings
4 chicken thighs, deboned
vegetable oil

Preparing the blackened chicken:
Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.

Preheat the oven to 350 degrees F.

In a cast iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.

Serves 4


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