NEW ORLEANS - Sweet Mother’s Blackened Chicken, Southern Beans, Cornbread

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Sweet Mother's Blackened Chicken4 chicken breasts, boneless skin on

½ tsp paprika

¼ tsp cayenne

1 tsp salt

1 tsp each of black and white pepper

1 tablespoon minced garlic

2 tsp dried thyme

1 medium onion

1 Tablespoon butter

2 Tablespoon cooking oil

Heat the oven to 200C.

Make a paste with all of the ingredients using a food processor or in a mortar and pestle.

Coat the chicken in the paste. In a heavy based pan, heat the oil and butter until almost smoking. Place chicken, skin side down into pan and leave it! Don't move it until you are sure it is blackened - about 5-7 minutes. Turn and then put pan in oven to complete cooking – about 20 minutes. Meantime cook the beans.

Southern Beans

2 sticks celery

1 medium onion, diced

1green capsicum, diced

2 tablespoons cooking oil

400g can cooked black beans – Ceres organics ones are good

1 tsp paprika

1 tsp white pepper and ½ tsp black

Heat the oil in a medium saucepan and sauté the celery, onion and capsicum. Once these have softened add the beans and seasonings and heat through.

Cornbread

1/4 cup vegetable oil

1.5 cups polenta

.5 cups cornmeal – fine

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 ½ cups milk

1 large egg, lightly beaten

5 tablespoons melted unsalted butter

5 teaspoons minced jalapeno

What to do:

Preheat the oven to 200 C.

Grease the bottom and sides of a 15 cm pie plate or similar.

In a bowl, combine the polenta and cornmeal, baking powder, baking soda, salt and pepper and mix well. In a small bowl combine the milk, egg, melted butter, and jalapenos. Add to the dry ingredients and stir to combine. Pour the batter into the pie plate.

Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

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