Blackened Chicken

"Liven dinner up by adding some spice to your dish"

I actually got this recipe from my chef at school. It is wonderful and very versatile which, if you haven't noticed, is my favorite kind of recipe. I use this to make blackened chicken, but it is also good on fish and even as a dry rub for BBQ pork chops.

Spice Blend

1 tsp. ground cloves
1 tsp. ground nutmeg
2 tsp. cayenne
2 Tbsp. ground cumin
1 Tbsp. ground coriander
2 Tbsp. paprika
1 Tbsp. black pepper
3 Tbsp. kosher salt

Combine all in a storage container and give a good shake. This should keep for several weeks, even months, if you don't use it all before then.

To make blackened chicken: Melt 1 Tbsp. butter and 1 Tbsp. olive oil in a saute pan over medium heat. Pat chicken dry and sprinkle with spice blend on one side or both, depending on how spicy you like your food. Place spice side down into the hot pan and sear for about 5-8 minutes. Flip and sear on other side for another 5-8 minutes or until internal temperature is 165 degrees.