Blackened Chicken & Creole Lentils4 Servings
Preparation Time: 10 min Cooking Time: 45 min |
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Ingredients 600 g chicken breast, skinless boneless (~4 breasts) 60 mL Cajun spice mix (or use recipe below) 60 mL 30 mL canola oil 1 large onion thinly sliced onion 500 mL thinly sliced mushrooms 1 Tbsp tomato paste 10 mL Cajun spice mix (or use recipe below) 250 mL chicken stock 500 mL cooked or canned green lentils, drained and rinsed 1 Tbsp unsalted butter 1 Tbsp lemon juice 3 Tbsp chopped parsley salt & ground black pepper, to taste Cajun Spice Mix 1 Tbsp dried oregano 1 Tbsp dried thyme 1 Tbsp garlic powder 1 Tbsp onion powder 10 mL ground black pepper 10 mL ground white pepper 10 mL ground paprika 2.5 mL kosher or coarse salt 2.5 mL ground cayenne pepper |
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Instructions
Step 1: PREHEAT oven to 350 ⁰F (180 ⁰C).
Step 2: SPRINKLE chicken evenly on both sides with Cajun spice mix.
Step 3: ADD canola oil in a large ovenproof sauté pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt.
Step 4: FINISH chicken in the oven. Cook until chicken reaches an internal temperature of 165 ⁰F (74 ⁰C).
Step 5: MEANWHILE, to prepare the lentils: In a large saucepan, heat canola oil. Sauté onions until golden. Add mushrooms and cook until golden as well, then add tomato paste with spice mix. Cook for 3 minutes.
Step 6: MIX in stock, being sure to scrape the tasty bits off the pan with your wooden spoon. Add lentils and simmer for 5-10 minutes or until excess liquid is absorbed.
Step 7: ADD butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.
Step 1: PREHEAT oven to 350 ⁰F (180 ⁰C).
Step 2: SPRINKLE chicken evenly on both sides with Cajun spice mix.
Step 3: ADD canola oil in a large ovenproof sauté pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt.
Step 4: FINISH chicken in the oven. Cook until chicken reaches an internal temperature of 165 ⁰F (74 ⁰C).
Step 5: MEANWHILE, to prepare the lentils: In a large saucepan, heat canola oil. Sauté onions until golden. Add mushrooms and cook until golden as well, then add tomato paste with spice mix. Cook for 3 minutes.
Step 6: MIX in stock, being sure to scrape the tasty bits off the pan with your wooden spoon. Add lentils and simmer for 5-10 minutes or until excess liquid is absorbed.
Step 7: ADD butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.