Blackened Chicken with Creole Lentils

You know that feeling you get when you find a dish that you just can't wait to dive in to? The one that makes your mouth water just thinking about it? The one that makes your taste buds tingle with excitement when you indulge in the savoury lentils and mushrooms... with the oh-so-very slightest touch of heat? And brings tears to your eyes as you sink your teeth in to the lovely moist tender chicken? (yup I said that word. Embrace the word MOIST...it's not a bad word people. It's a good word. Get over it.)          

That is this recipe for us here at Bistro 164. 

There are only a very few recipes that I've tried that affect me in this way. This is one of 'em. I initially tried it without the chicken, just the lentils. 'Cause I LOVE the lentils as you know. Which was awesome in and of itself. But the chicken. Oh the chicken. Do not neglect the chicken. The lentils themselves are a perfect 10. Add in the chicken and it's so over the top that I can't even come up with an appropriate number to judge it by. It simply would not do it justice.

Since there is just the sous chef and I here, I usually cook up a few chicken breasts for the night and  make a double batch of the lentils so that I can take the remainder for lunches,  freezing the rest of it for later.  The Cajun Spice Blend makes up a tonne of spice mix:  just store it in an air tight container in the fridge to make a quick and easy spice blend that's great for throwing in to other dishes that you make during the week or in case you are in need of a quick lentil fix (hey it happens. I totally understand.)

I have used both canned and dried lentils for this recipe. Of course the canned lentils are super quick and easy. If you are using the dried variety, you will need to rinse and cook them for about 12-15 minutes. No big deal really. The last time I made them I used the dried and went with green lentils as well as black beluga lentils for something different (had a fun Bulk Barn shopping trip earlier that day.) Whether you use canned or dried, they are all tasty and will keep their firmness. Which is just one of the many reasons why I love cooking with lentils. 

Not a huge fan of parsley (I'm sure I could blame it on some early childhood trauma of some sort) but I have used our own home grown curly parsley in this recipe several times (my sous chef LOVES parsley.) Last time I was without but happened to have a small pot of fresh thyme growing on my kitchen counter (that the cats have decimated even though they are not allowed on the counter...and then they threw up in various spots throughout the house. Sigh.)  Suffice to say, thyme also works well.

So I will not beg or plead or implore you to try this recipe. That's not my style. But if you don't, you will be missing out on a sensational taste experience. A perfect 10. 

Cheers from Bistro 164!

Blackened Chicken with Creole Lentils

from Lentils.org recipe

Prep Time: 10-15 minutes

Total Time: about 45 minutes

Serves: 8

Ingredients

8 skinless chicken breasts or thighs 

1/4 cup Cajun Spice Blend ( See recipe below...you will have lots left over for future use)

2 tbsp canola oil

Lentils

2 tbsp canola oil

1 cup diced onion

2 cups sliced mushrooms

1 tbsp tomato paste

2 tsp Cajun Spice Blend

1 cup chicken stock

2 cups cooked or canned green lentils, drained and rinsed

2 tbsp unsalted butter

1 tbsp lemon juice

3 tbsp chopped parsley (I also have substituted chopped fresh thyme and it was lovely as well)

salt and ground pepper to taste

Cajun Spice Blend

4 tsp dried oregano

4 tsp dried thyme

4 tsp garlic powder

2 tsp onion powder

2 tsp ground black pepper

2 tsp ground white pepper

2 tsp ground paprika

1 tsp kosher or course salt

1/2 tsp ground cayenne pepper

Directions

Preheat oven to 350 F

Sprinkle chicken evenly on both sides with the Cajun Spice Blend.

Add canola oil in a large ovenproof saute pan and sear chicken on each side over medium heat. Spices should be dark but not burnt.

Finish the chicken in the oven until the chicken reaches an internal temperature of 165 F

To prepare the lentils, heat canola oil in a large saucepan. Add the onions and saute until golden. Add in the mushrooms and cook until soft, but with still some firmness to them. Add in the tomato paste and the Cajun Spice Blend. Cook for 3 minutes.

Mix in the stock and scrape off the lovely flavourful  brown bits off the bottom of the pan. Add the lentils and simmer for 5-10 minutes or until the excess liquid has been absorbed.

Add in the butter, lemon juice and parsley (or thyme if desired.) Season with salt and pepper. Serve with the blackened chicken.