Day 64 : Spicy Chicken with Herb Sauce

Finally a nice leisurely day at home made all the better by this great dinner!  When you’re making this it seems like a LOT of spices, and it is, but ironically it’s not too “spicy” or strong.  The spices create a sort of crust to the chicken, which once blackened in the skillet is SOOO good.  It also seems to help to seal the moisture into the chicken resulting in some of the moistest chicken we’ve ever had from the skillet.  The chicken itself has a nice smokey flavor with just a hint of heat to it, and is pretty good by as is…… then you add the sauce.

The sauce is a great contrast to the spices, giving it a nice fresh flavor.  It’s also a very beautiful green that contrasts with the blackened red/orange chicken nicely.  I think next time I might make it in the blender however because my processor is so large that with so few things inside it tends to slip under the blades and I think I would have gotten an even thicker emulsion if that wasn’t the case.  As it was, it was still very good, but it separated a bit and the oil was in a puddle after a while.  Anyway, this is a very good, “different” way to have your chicken and I recommend it to anyone.  NOT a very easy dish to photograph in a hurry however, so you’ll have to excuse the rushed picture for tonight.

*I made the spice rub earlier in the day and after rubbing a bit of olive oil onto the chicken I rubbed it into the chicken and then placed it in a glass dish covered with foil in the fridge to allow the spices to really penetrate the chicken.  I think that really helps to get all the flavor you can out of the spices.


Spicy Chicken with Herb Sauce

Serves : 4              Time to make : 20 minutes

Ingredients :


  • 4 boneless, skinless chicken breasts
  • 2 T. smoked paprika
  • 2 tsp. ground cumin
  • 2 tsp. ground mustard
  • 2 tsp. ground fennel seeds
  • 1 tsp. freshly ground black pepper
  • 2 tsp. sea salt
  • oil or butter for cooking

Sauce :

  • 1 C. extra-virgin olive oil
  • 2 C. fresh mint leaves
  • 1 C. fresh flat leaf parsley leaves
  • 6 garlic cloves, roughly chopped
  • 2 T. dijon mustard
  • 1 T. diced green chilis
  • sea salt and pepper to taste

Directions :

  1. To prepare the chicken, combine paprika, cumin, mustard powder, fennel, salt and pepper in a bowl.  Rub your chicken with a bit of oil or butter and then rub the spices into the chicken patting them in well.
  2. Heat a frying pan over a medium heat and fry the chicken breasts in some additional oil or butter for about 5 minutes per side until cooked through.  Spices will blacken and that is ok.
  3. For the sauce, place mint, parsley, garlic, and chilis into a food processor and roughly chop.  Add mustard and salt and pepper, then process again.
  4. With the processor running on high, SLOWLY drizzle the olive oil in to create an emulsion.
  5. Serve sauce over chicken.



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