Ingredients

• 4 x Chicken Thighs - boned, skin on

• 1/2 x Cup olive oil - reserved

• 30g Butter

• 4 x Teaspoons natural Creole Seasoning (or see spice blend below if blending)

• 1/2 x Cup lemon juice

• Creole Spice Blend if blending your own seasoning

• 1 x Teaspoon Sweet Paprika, 1/2 x Teaspoon Smoky Paprika, 1/2 xTeaspoon Onion Powder, 1/2 x Teaspoon Garlic Powder, 1 x Teaspoon dried Thyme, 1 x Teaspoon dried Oregano, 1 x Teaspoon dried Basil, 1/4 x Teaspoon Black Pepper, 1/4 x Teaspoon Crushed Chilli Flakes plus, Salt to your taste or special diet. Minimal salt is always best

Preparation

Pat dry the chicken then in a small bowl add the Creole Seasoning (or if you are blending yourself, all the spices) and olive oil and mix well to have an even colour. Add a little more olive oil to give a paste without being runny if needed 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 then continue, adding a little more butter if needed until chicken is firm.

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: To BUY see 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.