Ingredients

• 4 x Chicken Thighs - boned, skin on

• Olive oil

• 2 x Teaspoons Smoky Paprika

• 2 x Teaspoons Thyme leaves - ground

• 1 x Teaspoon Garlic Powder

• 1 x Teaspoon Onion Powder

• 1 x Teaspoon Mediterranean Oregano

• 1/2 Teaspoon crushed Chilli Flakes or Cayenne Pepper to your taste.

• 1/4 x Teaspoon Black Pepper

• 1/4 x Teaspoon Salt - optional

• 20g x Butter

• Lemon juice

• See the note on Important below

Preparation

Allow the chicken to return to room temperature, pat dry the chicken then lightly coat with olive oil.

In a small bowl add all the spices, pepper, salt and mix well to have an even colour in the mix then liberally coat the chicken on all sides and refrigerate for at least 30 minutes.

Next, in a heavy based pan add olive oil and 20g butter (the butter is important) and when really hot, gently place the chicken in 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 backwords and forward. Best to simply cook each piece in two stages. Do not overcook.

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

Just before serving squeeze 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. You will find this recipe works equally with with your chosen pan fried fish.