Ingredients

• 4 x Chicken Thighs - boned, skin on and trimmed

• 1/2 x Cup olive oil - reserved

• 40g Butter

• 1 x Small bunch of shallots - finely chopped

• 1/2 x Cup lemon juice

• 2 x Teaspoons Sweet Paprika,

• 1 x Teaspoon Onion Powder,

• 1 x Teaspoon Garlic Powder,

• 2 x Teaspoons dried Thyme,

• 2 x Teaspoons dried Oregano,

• 1 x Teaspoon dried Basil,

• 1/4 x Teaspoon Black Pepper,

• 1/4 x Teaspoon Crushed Chilli Flakes

Preparation

Pat dry the chicken then in a small bowl add all the spices and olive oil and mix well to have an even colour. Important it is not too 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 when medium hot add the butter and shallots (the butter is important) and when the butter has melted but not browned and the shallots are soft, gently returned the seasoned chicken to the pan.

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 on each side. Add a little more butter if needed until you have a nice crust and the chicken is firm.

Just before serving with your preferred vegetables or rice, add 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.