Blackened Creole Chicken with Garlic Mashed Potatoes

 

This is a copycat version of Cactus Club's Blackened Creole Chicken. It has taken me several attempts to come up with this version and I think it is a ringer for the original. Make the creole butter and marinade the chicken 24 hours in advance. Then on the day you are serving this dish all you have to do is make the potatoes, cook the chicken and steam a vegetable. Make sure you take the creole butter out of the fridge several hours prior to serving to ensure the butter melts over the hot chicken and potatoes. 

Serves 4-6

Marinade for the Chicken:

1 ½ pounds boneless, skinless chicken breasts

1 teaspoon cayenne

1 teaspoon chipotle powder

2 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon sugar

1 teaspoon Kosher salt

½ teaspoon ground black pepper

Cut chicken breasts in half. Pound the chicken with a mallet so all the chicken breasts are the same thickness.

Place the chicken in a large Zip-lock bag and add all the marinade spices. Lock the bag and massage, ensuring all the spices are mixed well. 

Marinate in the fridge for minimum 2 hours to maximum 24 hours.

Creole Butter:

¾ cup butter

2 teaspoon brown sugar

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon paprika

1 teaspoon thyme

1 teaspoon parsley flakes

Melt the butter in a small pan.

Add brown sugar, dissolve.

Remove from heat.

Add all of the seasonings, stir.

Pour the butter mixture into a small bowl.

Stir butter occasionally at room temperature until the butter cools and thickens.

This is important so all the spices don’t settle to the bottom.

Once the butter solidifies, place it on a piece of plastic wrap and roll into a sausage, twist the ends to secure. 

Store in the fridge.

Cook the Chicken:

Heat 2 tablespoons of olive oil in a frying pan over high heat (cast iron is best).

Cook on each side for 3-4 minutes until deep golden. 

Hold chicken in a warm oven until all the chicken is cooked.

Garlic Mashed Potatoes:

• 1 head garlic, whole and unpeeled

• 1 tablespoon extra virgin olive oil

• 2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato

• 1 teaspoon Kosher salt

• 1/3 cup heavy cream

• 3 tablespoons butter

• 
  Preheat the oven to 400°F.

• Roast the garlic:
  Using a paring knife, slice off the top (1/4 to 1/2 inch) of the garlic cloves so they are all exposed. Place the garlic head on a piece of aluminum foil. Drizzle olive oil over the garlic head, salt lightly, and wrap the foil lightly around the garlic.
  Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and let cool.

• 
  
• 
  

• Boil the potatoes:
  While the garlic is roasting, peel and chop the potatoes into small pieces.

•  Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.
  Bring the pot to a boil, reduce to a simmer, and simmer potatoes until tender when pierced with a fork.
  Drain the water from the cooked potatoes.
  Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher.
  Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or the potatoes will become gummy.
  Taste for salt and add some more, if needed.

Assemble the plate:

Remove the creole butter from the fridge a few hours before you want to eat.

Slice the creole  butter as the butter softens faster this way.

Place hot mashed potatoes on a plate. 

Top with the blackened chicken.

Top chicken with a few pats of the creole butter.

Top the chicken with a vegetable of your choice.

Top with a little more creole butter.

I like green beans, asparagus or broccoli.

Print Recipe: Blackened Creole Chicken and Garlic Mashed Potatoes

Marinade the chicken.

Melt butter and add brown sugar. Add all the creole spices to the butter, stir.

Pour the creole butter into a small container. Stir occasionally to ensure the spices don't settle to the bottom.

Cut the top off the head of the garlic.

Drizzle a little olive oil over the garlic.

Wrap in foil and bake in 400 degree oven for 30-40 minutes.

Creole butter is solidified.

Place butter on plastic wrap.

Wrap up like a sausage and twist the ends to secure. 

Boil potatoes, drain. Add the roasted garlic to the potatoes.

Mash potatoes with cream and butter. 

Cook the chicken

Prepare the vegetable.