Have you ever had the Creole Chicken at Cactus Club? Best chicken I’ve ever had, by far. As soon as I tasted it for the first time, I knew I would be on a quest to find the recipe or at least something similar. Well, I couldn’t get my hands on Chef Fernie’s original recipe, but this comes pretty darn close! It is just so freaking juicy and full of flavours it will literally blow your mind. No actually that’s a lie, it will (figuratively) blow your mind! You know how some people just use the world literally in every sentence but it really doesn’t make any sense? If it was to literally blow your mind we’d be in trouble. Point is, this is from another planet!
I can’t recall exactly but believe the Cactus’ version was served on mashed potatoes. And well, I don’t really eat spuds so….I came up with this delicious (way better than white potatoes) substitute. For the Root Veggie Puree, click here. Served with steamed green beans tossed in the Creole Butter and it was perfect! Enjoy getting your mind blown…
- 4 chicken breasts,
- 2 tbsp fresh lime juice
- 2 tbsp fresh lemon juice
- 2 tbsp coconut aminos or wheat free soy sauce
- 1 tbsp coconut sugar
- 2 tbsp paprika
- 1 tsp onion powder
- 1 tsp granulated onion
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp thyme
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 cup butter or ghee (clarified butter), at room temperature
- 2 tsp paprika
- 1 tsp coconut sugar
- 1 clove garlic minced
- 1/2 tsp thyme
- 1/2 tsp onion powder
- 1 tbsp fresh sage, chopped finely
- 1/4 tsp black pepper
- Start by mixing all marinade ingredients together in a large bowl. Place chicken breast in bowl with the marinade.
- Start oven at 400f degrees. Place half a foil wrapped garlic head on the middle grill and bake for about 40 minutes.
- For this step your butter will need to be at room temperature so it is creamy enough to blend with the spices. You can also melt it and put in back in the fridge for 5 minutes if you're short on time. When it has reached a creamy consistency, mix all butter ingredients into a small bowl.
- Lay a piece of plastic wrap flat and scoop the entire butter mixture right in the middle. Folding the plastic wrap over, use your hands to form a cylinder shape.
- Place in the freezer for about 45 minutes to allow it to harden.
- At this point your chicken has been marinating for a while and should be ready to cook.
- Start by mixing all blackening spices together into a bowl. Take chicken breast out of the marinade and place in the spice mixture. Coat evenly on both sides. You should use all your spice mix for 4 chicken breasts.
- In a large non-stick skillet on medium heat, heat up 2 tbsp of butter until bubbly. Throw chicken in and allow to brown on 1 side and create a crust.
- Flip over and repeat the process. Turn the heat down to medium low and cover. Allow to cook for about 15 minutes depending on the thickness of your chicken breast. Mine were about 3/4 to 1 inch thick.
- Scoop a good portion of the root vegetable puree onto a plate and place chicken breast on top. Garnish with the Creole butter.