Back With Another Friday Night Fakeaway

I hope you’re enjoying these Fakeaways as much as I am.

Had a weeks break because of half term holidays but back now. Going a bit Cajun this week, you can make this as spicy as you like by altering the amount of cayenne pepper in the rub. I used smoked paprika as I like that smokey taste. I did this using my crisp lit on the instant pot but can be done in the oven or on BBQ.

It’s blackened chicken it’s meant to be black

Crisp Lid Cajun Blackened Chicken Thighs

•8 chicken thighs, skin on bone in.

1/4 Cajun Spice blend

2 Tablespoons oil

Cajun Spice Blend

4 tsp dried oregano

4 tsp dried thyme

4 tsp garlic powder

2 tsp onion powder

2 tsp black pepper

2 tsp paprika

1 tsp kosher or coarse salt

1/2 tsp ground cayenne pepper

Instructions

In a small bowl, mix your cajun seasonings and oil

Spread the chicken evenly on both sides with the seasoning. Rub in. Leave for at least 1 hour

Place half chicken thighs on tall trivet in instant pot

Cover with crisp lid set to 390f/200c for 10 minutes

Turn thighs over and repeat step 4

The time will vary depending on the size of the thighs so make sure you test with meat thermometer 165f/72c

I served this with a Leon Slaw, it contains broad beans and peas so not Keto. Recipe can be found in the Leon Ingredients and Recipes book on page 206, it’s called Open Sesame Slaw and it’s fab. For lower carb you can leave out the beans and peas.

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