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Friday, August 13, 2010

Spanish Chicken with Mustard-Green Onion Sauce

As a child, I thought that raw chicken looked like so much fun. It was all slimy and wiggly. It also looked pretty tasty in my younger self’s opinion. I imagine that it would have a similar texture to chewing gum, which, as a child, sounded pretty interesting. Chicken chewing gum. Perhaps I’ll work on that idea for another post. Luckily for me I never decided to taste test the raw chicken and have thus lived to adulthood.

Over the years I have discovered many better ways for eating chicken. I am a huge fan of coating it is Buffalo sauce and eating it in many forms (as I exemplified in my recent two week visit home). It is also quite excellent right from Wegmans. Buying one of those whole roasted chickens from the grocery store is a fantastic plan when you have no plan. However, after eating a lot of chicken, I have discovered my favorite recipe. It’s quick and easy, the only thing holding you back from making it now is probably a lack of one of the spices.

This dish consists of a spice rub, a mustard-green onion sauce and chicken. The sauce is a simple vinaigrette which is also wonderful on salads. Sometimes I make it just to pour over lettuce. The spice rub is a combination of six spices, three of which you probably already own. Since this is such a simple dish, this post will also be a simple one. So here it is, my go to meal, Spanish Chicken.

Spanish Chicken with Mustard-Green Onion Sauce
From Bobby Flays Restaurant – Bolo

Mustard-Green Onion Sauce
½ cup white wine vinegar
3 tbsp Dijon mustard
1 cup extra virgin olive oil
½ thinly sliced scallions
3 tbsp fresh parsley, chopped

Spice Rub
1 ½ tbsp Paprika (Spanish if you have it)
½ tbsp cumin
½ tbsp ground mustard seeds
1 tsp fennel
1 tsp black pepper
1 tsp kosher salt

4 Chicken breasts

To make the sauce, whisk together the vinegar and mustard, slowly add in oil until emulsified (combined). I used my fancy salad dressing blender, but you can do this by hand. Season with salt and pepper then add scallions.

To make the rub, combine all the spices and mix thoroughly. You can use the seeds; just grind in a coffee grinder!

Heat your grill to medium (I used a grill pan since I live in an apartment; I imagine that using an outdoor grill would only produce even better results!).

Brush a little olive oil on both sides of the chicken and rub each side with the spice rub. (You should use all of your rub) Place on the grill and cook for 5-6 minutes before flipping. Cook for another 7 minutes or until cooked through.

Spoon some of your sauce onto a plate (and on your salad!), then place the chicken on top. Enjoy!
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