Tasty Planner - Recipe - Blackened Chicken and Mashed Potatoes by David Toews

Instructions

Start by making the mashed potatoes. Boil the potatoes in the salted water until tender, then drain, add margarine, salt and pepper and mash with an old fashioned hand masher. Set aside and keep warm.

Toss the chicken with the oil so its is coated all over. Heat a large cast iron pan to pancake temperature – hot!

(I’m assuming you take good care of your pan and it is seasoned – if not, then before you start this recipe you need to season your pan by adding oil to it and heating it to high, then turning it off to rest for 20 minutes, disarding the oil…then for this recipe bring it back up to high heat, and you’re ready to go…)

Place the chicken in the pan with at least an inch between the pieces. Push the pieces snugly into the pan. Keep the pan on high heat. Cook chicken on first side for about 5-10 minutes. Don’t walk away, keep watching them! The chicken will begin to smoke after about 5 minutes. About 20 percent of the side of the chicken shoudl be blackened, then turn them and repeat.

Once the chicken is blackened 20 percent on each side, turn the heat down to medium and fry uncovered for another 5-10 minutes, depending on how thick the pieces of chichen are. You will know they are done when you poke them with your finger and they don’t give back a rubbery or bouncy but rather a firm resistance. Don’t cut into them! Remove them to a serving plate, sprinkle them with cilantro, salt and pepper, and a squeeze of lemon for each, and then let them rest for 10 minutes before serving.

Serve with an avocado salad for a complete meal.