Preparation

Berbere
Lightly roast the whole spices (cumin to allspice) in a dry frying pan, then grind coarsely with a mortar and pestle or spice grinder before adding remaining ingredients. Stir well to combine and store in an airtight container.
Garam masala
Grind combined spices in a mortar and pestle or spice grinder to a fine powder. Store in an airtight container.
Cajun spice mix
Combine spices in a small bowl and store in an airtight container.
To cook Cajun blackened chicken, sprinkle blended spices onto a chicken breast and allow to dry-marinate for up to 20 minutes. Cook on a lightly oiled grill plate or frying pan until cooked through. To achieve a traditional 'blackened' look, cook the chicken breast in butter. As the butter burns during the cooking process it creates the 'blackening' effect.

Ingredients

  • Berbere
  • 2 teaspoons whole cumin
  • 2 teaspoons whole coriander seeds
  • 1 teaspoon whole ajowan seeds
  • 1 teaspoon whole black peppercorns
  • ¾ teaspoon whole fenugreek seeds
  • ½ teaspoon whole allspice berries
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½-1 teaspoon ground bird's eye chilli (1 teaspoon or more will be very hot)
  • 4 teaspoons salt
  • Garam masala
  • 4 teaspoons fennel seeds
  • 2 ½ teaspoons cinnamon quills
  • 2 ½ teaspoons caraway seeds
  • ½ teaspoon black pepper
  • ½ teaspoon cloves
  • ½ teaspoon green cardamom seeds
  • Cajun spice mix
  • 3 1/3 tablespoons paprika
  • 3 1/3 tablespoons basil
  • 2 tablespoons garlic powder
  • 2 2/3 tablespoons onion flakes
  • 4 teaspoons salt
  • 4 teaspoons cracked black pepper
  • 4 teaspoons ground fennel seeds
  • 3 teaspoons parsley
  • 3 teaspoons ground cinnamon quills
  • 3 teaspoons thyme
  • 1 or more teaspoons (depending upon how hot the blend is to be) ground white pepper
  • 1 or more teaspoons cayenne pepper
  • 1 chicken breast per person, to serve
  • butter, optional