I did it again.
I tried something new and completely different for dinner last week…..which isn’t so much of an event, I know – but it means I’m keeping with my resolve to continuously work my way through the hundreds of bookmarked recipes I have accumulated.
And …… this chicken……the verdict? Three words…begins with an “o” and ends with a “g”……..
I’m quite confident that I really outdid myself, because to accompany this dinner, I made an onion souffle that almost stole the spotlight.
That’s coming up next 🙂
Photo credit: CCP
A few notes: I tripled the seasoning mix because I was preparing 6 pieces of chicken, and I served it on a bed of steamed farro and sauteed spinach. I think mashed potatoes would work, too. And don’t make the avocado sauce until the last minute – it still turned brown even though I pressed a piece of plastic wrap directly on the surface.
Blackened Chicken with Spinach and Farro – adapted from Sarcastic Cooking
2 boneless skinless chicken breasts
½ tsp paprika
¼ tsp black pepper
¼ tsp cayenne pepper
¼ tsp onion powder
¼ tsp cumin
3-4 tbs. olive oil
Combine all the dry seasonings in a small bowl. Drizzle a few tablespoons of olive oil over the chicken and season both sides with the dry rub. Grill on medium heat for 6 minutes per side – remove and cover with foil to keep warm while sauteing the spinach.
Serve with steamed farro, sauteed spinach and the avocado cream sauce.
Avocado Cream Sauce
3 tbs. greek yogurt
Puree the avocado and yogurt together in a mini food processor until smooth