It’s a beautiful Friday today. The sun shined bright sweeping away all those cloudy days before. I felt busted with energy and I absolutely love it
I kept my homework aside for a while and started preparing something colorful today. Salad with our favorite chevre, pear, walnut and pomegranate seeds. I also prepared blackened chicken and some mashed potatoes with frozen green beans.
The salad was definitely refreshing.
I generously added slices of pear, pomegranate seeds, toasted walnuts and some salad leaves in a big bowl. Tossed them together with simple salad dressing before finally adding some pan fried slices of chevre cheese. It is as easy as it sounds.
Importantly, it is healthy too!
Earlier, I marinated some drumstick to make this Blackened Chicken. They had been more than one hour in the fridge.
I took out the chicken and started cooking. At the same time, I kept some potatoes boiling with some frozen green beans. MrFaiz was once in a while coming to help in the kitchen. He loves helping out when he’s not busy at school.
There are also days when he’s the one cooking and letting me take some time off
I am looking forward for a great weekend with my beloved ones. Hope you’ll have yours too!
Blackened Chicken Recipe
Adapted from: Chuck’s Day Off
- 2 tablespoons smoked paprika
- 1 tablespoon smoked sea salt
- 1 tablespoon coriander seeds, ground
- 1 tablespoon black peppercorns, ground
- 1/2 teaspoon cayenne pepper (I added another 1/2 tsp)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 chicken drumsticks
- 4 chicken wings
- 4 chicken thighs, deboned
- Vegetable oil for frying
For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
Preheat the oven to 175 degrees C.
In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet (or oven proof dish) in the oven for 25 minutes. Remove from the oven, set aside and keep warm.