Saturday, July 24, 2010
Blackened Chicken with Black-Eyed Peas
Sometimes, I make something so delicious I can't wait to share it. Blackened chicken is one of them.
This is seriously good. The skin on the chicken is like the skin off the rotisserie chickens at the store -- but better. Spicy, salty.. in other words.. perfect.
And according to Cooking Light chicken skin isn't really all that bad for you.. especially if eaten in moderation. Who knew?
The black eyed peas were equally delicious. I've never had them before, actually. But I think I'll be eating some again soon.
Serves 4. Adapted from Everyday Food, July/August 2010
1 tbsp olive oil
1 tsp paprika
1 tsp cayenne pepper
1 1/2 tsp kosher salt
ground black pepper
2.5 pounds skin-on bone-in split chicken breast
Set up the grill for in direct grilling over medium-high heat.
Mix together the spices, salt, pepper and oil. Rub the mixture over the chicken.
Put the chicken skin side down over the direct heat. Cook for 5 minutes, until the skin is a bit charred. Flip chicken and move to the cooler side of the grill.
Cover and cook 35-40 minutes until chicken is cooked through.
Nutritional info: 233 calories, 11.3 grams of fat, 0.7 grams of fiber
Black-Eyed Peas with Tomato
Serves 2. Adapted from Everyday Food, July/August 2010
1 tsp olive oil
4 scallions, white and green parts thinly sliced
1 garlic clove, minced
2 cups chopped tomatoes
1 can black eyed peas, rinsed and drained
2 tbsp water
salt and pepper
Heat oil in saucepan over medium heat. Add garlic and white part of the scallion. Cook until softened, about a couple of minutes.
Add tomatoes, black eyed peas and water. Season with salt and pepper.
Bring to a boil, cover and simmer until tomatoes start to break down -- about 10 minutes.
Nutritional info: 213 calories, 3.9 grams of fat, 8.5 grams of fiber