CAJUN Blackened CHICKEN WITH GUAVA PICKLE

Serves 4-6

Gauva pickle

60 ml water

80 ml palm sugar (substitute with light brown sugar)

125 ml white vinegar

1 stick cinnamon

3 cloves

2,5 ml fennel seeds

pinch of poppy seeds

5 ml salt

2,5 ml or more red chilli flakes

12 mm piece of fresh ginger, thinly sliced

5 ml orange or lemon zest

4 medium guavas, cut into wedges

1 large starfruit or kiwifruit, cut in rounds

• In a saucepan, combine the sugar and water. Stir over medium heat until dissolved, add all remaining ingredients except the fruit. Bring the mixture to a boil over medium heat. Once it boils, turn the heat lower and simmer for 5 minutes. Turn off the heat, cover the pan and let the spices steep until the pickle liquid reaches room temperature.
• Place the cut fruit in a glass or ceramic bowl and pour the pickled liquid over it. Cover and refrigerate.
• Store the pickled fruit in the refrigerator for 2 – 3 days. You can cut and add more fruit into the pickled liquid as you use it.

Cajun blackened chicken

15 ml smoked paprika

15 ml sweet paprika

15 ml salt

10 ml garlic powder

10 ml onion powder

7,5 ml pepper

7,5 ml dry oreganum

7.5 ml dry thyme

2.5 – 5 ml cayenne pepper

4 boneless, skinless chicken breasts, trimmed.

15 ml vegetable oil

45 ml unsalted butter, cut into 6 pieces, divided

• Combine all the spices and herbs in a shallow bowl.
• Working with one chicken breast at a time, halve chicken breast crosswise, then cut the thicker half horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of cling wrap or baking paper and gently pound to an even thickness of 8 mm.
• Working with 1 cutlet at a time, dredge thoroughly in the spice mixture, pressing to adhere, then shake off excess. Set aside on a tray.
• Heat the oil in a large cast-iron skillet over high heat until just smoking. Add half of the butter and tilt pan to combine with the oil. Add 6 cutlets to skillet, press on each firmly with a spatula, and cook for 2 minites. Using tongs, flip the cutlets over, press down with spatula and cook for 1 minute.
• Remove pan from heat, wipe clean with kitchen paper to remove any debris. Return to heat, add the remaing butter and cook the rest of the cutlets.