Blackened Chicken with Dirty Rice

I actually made a point of hunting down chicken livers so that I could follow this recipe exactly (never cooked with them before, somehow!). Overall we enjoyed the dish, but it wasn't stop-the-presses spectacular and given how much time it took to put together, I'm not sure it was worth the effort, for us. We did love the chicken seasoning, and I might use that again on its own.

I omitted the chicken livers also. Quick and easy and will make again. We like spicy, so we up-ped the cayenne pepper just a little bit. Served with the avocado butter lettuce salad which complements this very well.

This recipe was delicious! The chicken was cooked perfect using the method suggested. I did omit the chicken livers. I also think the amount of coriander used on the chicken is a tad too much and might use half as much next time, otherwise this made for a really delicious, flavorful dinner.

I loved the chicken and my husband loved the rice. To be fair I really don't like any rice so I am not giving my opinion of the rice only his.

This recipe is by far the easiest way I've ever cooked chicken. It came out tender and flavorful. I like the spices as is but can see infinite variations. We liked the rice (with livers included) but it was a lot of work for rice. The recipe took about 1.5 hours total. I can't wait to make the chicken again.

My husband and I thought this was delicious. I didn't use chicken livers (I cannot stand liver), so I sauteed some chicken sausage and added it to the rice at the end. It was delicious!

The chicken and salad are fantastic! The rice recipe reaffirmed my dislike of liver.

DELICIOUS! Took a little while to prepare but it was my first kick at the can. I was going to omit the chicken livers as one reviewer had mentioned that she had a difficult time finding them and another reviewer said she didn't notice a big difference in taste...there is a subtle difference in flavour when I added the liver to the rice. Perhaps it is something that a person with discernible taste buds can only notice...my husband LOVED it! It's a great change from regular steamed rice. The chicken was so incredibly moist...I didn't think the chicken would be ready after just 6 minutes in a 400 fahrenheit oven...I baked it for 9 mins and when I checked it, there was just a tinge of pink in the centre. I placed the breasts on a plate and returned to oven. I turned the oven off and left the oven door ajar, while I prepared the sauce...add a splash of white wine. Once sauce has boiled, remove from heat and add about 1/4 cup sour cream. Mix it evenly in to sauce. ENJOY!