Ingredients

• 4 x Chicken Thighs - boned, skin on

• Olive oil

• 2 x Tablespoons Sweet Paprika

• 2 x Tablespoons Smoky Paprika

• 1 x Tablespoon Onion Powder

• 2 x Tablespoons Garlic Powder

• 2 x Tablespoons Dried Oregano

• 2 x Tablespoons Dried Basil

• 1 x Tablespoon Dried Thyme

• 1 x Tablespoon Black Pepper - must be freshly ground !

• 1 x Tablespoon Chilli Flakes - medium heat - see note

• 30g x Butter

• 1/2 x Cup lemon juice

• See the note on Important below

Preparation

Pat dry the chicken then in a small bowl add all the spices, pepper, salt (if using) and mix well to have an even colour in the mix. Add a little more olive oil to give a paste without being runny then liberally coat the chicken on all sides, using your hands to rub well into the chicken and refrigerate for at least 30 minutes.

Next, in a heavy based pan add olive oil and 30g butter (the butter is important) and when hot, gently place the chicken in the pan and brown on all sides.

At this point you will need to stay with the pan, allowing time for each side of the chicken to give the required blackened look from the spices without burning.

Do not flip the chicken backwards and forward. Best to simply brown/blacken each piece in two stages. Do not overcook.

Next place the blackened chicken in a hot oven - 200c and bake for around 10 - 15 minutes (depending on the size of the chicken) Check the chicken is firm to complete the cooking. Remember you have already slightly par cooked the chicken in the pan before baking.

Now for another important bit. Your Creole Seasoning has a pairing made in flavour heaven. Lemon.

Just before serving with your preferred vegetables or rice, squeeze the lemon juice over the cooked chicken. It will complete the dish !

That's it. Wonderrfully simple. You will have amazing flavour. And don't be alarmed by the colour. That is how it is supposed to be and the flavour and juice of the chicken will be nicely preserved by the blackened crust.

Important: The amazing flavour is coming from the spices so make sure you are using the very best. The Onion and Garlic powders are an essential part of this recipe and quality is important. To BUY check out our Spices for the full selection: SPICES(/spices)

Comments: Creole Blackened flavour was originally created in Louisiana essentially for fish. So you will find this recipe works equally with whole baked fish.