I am always on the lookout for a new way to cook chicken. After seeing this idea I knew I had to try it. I changed it to make it work for my family and I got rave reviews! It really has great flavor. If you can, it is much healthier to take the skin off before eating it. Although, the skin is amazing as it has all the spices on it. But no worries, the flavor goes all the way through so if you do take the skin off, you won’t miss out!
The recipe calls to put hot bricks wrapped in foil on top of the chicken while in the pan. I don’t have that easily accessible and I was in no way going to attempt to do that. I burn myself way to quickly. So I figured i’d put a heavy pot on top instead. Hmm…what do I have that is heavy enough. Aha! My crock-pot! After putting some foil under the crock-pot I placed it on top of the chicken and it worked perfectly.
Blackened Chicken Adapted from Ceramic Canvas
One whole chicken, cut up with skin on
2 Tb olive oil
3 Tb sweet paprika
3 Tb turmeric
2 Tb cumin
2 tsp onion powder
1/2 tsp salt
2 Tb apple cider vinegar, or any kind
5 Tb honey
Place everything but the chicken into a large ziplock bag. Shake to combine. Then add the chicken pieces. Mix so that all the chicken is covered with the marinade. Put the bag into the fridge and let sit for a couple of hours or overnight.
In a large fry pan add 1 Tb of olive oil. Heat till oil is hot. Then carefully take each piece of chicken and put into the pan skin side down. It should sizzle. Take your large foil lined pot/crock-pot and place on top of the chicken. Allow it to cook at medium heat for 15 minutes. When you lift the chicken it should be very dark, if it isn’t yet, keep in pan a little longer.
Transfer the chicken to a baking dish. The fry pan will have a lot of oil in it and some leftover sauce. Spoon the sauce over the chicken, but leave the oil in the fry pan.
Bake in the oven another 20 minutes or until the chicken is cooked through.