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Blackened Chicken with Cucumber Yoghurt

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Using blackened seasoning originating in New Orleans is a great technique to impart a really unique flavour into meat and fish – it’s also perfectly suited to the cooking environment in Roccbox! As the butter mixes with the spices, an incredible black crust forms that is visually stunning and more importantly, delicious!













Place the chicken breasts between two sheets of cling film and flatten with a mallet or rolling pin. You want the breasts to be an even thickness.


Mix together the blackened seasoning ingredients in a bowl and set to one side.


Brush one side of the flattened chicken breasts with the butter and coat well with the seasoning. Repeat with the other side so the breasts are fully coated in the spice mix.


Pre heat a cast iron pan in Roccbox with a lug of olive and, once smoking hot, add the breasts to the pan.


Cook the chicken in Roccbox for 5 minutes – turning and rotating halfway through the cook time. Set to one side to rest.


Combine the cucumber yoghurt ingredients in a bowl and serve with the chicken breasts.

Don’t forget to share your Roccbox creations using #gozneykitchen!

Oven Temp.
  • 2 Chicken Breasts
  • 30g Softened Butter
For the blackened seasoning;
  • 3 Tbsp Smoked Paprika
  • 1 Tbsp Salt
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 2 Tsp Black Pepper
  • 1 Tsp Cayenne Pepper
  • 2 Tsp Herbs De Provence
For the cucumber yoghurt;
  • 150g Yoghurt
  • 1/2 Cucumber, seeds removed and diced
  • 1 Tbsp Mint, chopped
  • 1 Garlic Clove, grated
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