Spicy chicken with herb sauce recipe
Chicken – 4 breasts or use 2 and halve the recipe
* Spices for boneless chicken breasts;
* 2 tbsp smoked paprika – had to search for it at my store, but they did have it!
* 2 tsp ground cumin
* 2 tsp ground mustard
* 2 tsp ground fennel seeds – I used a manual food chopper – worked great
* 1 tsp freshly ground black pepper
* 2 tsp sea salt
* Coconut oil, butter, ghee or tallow to cook – this recipe is modified from one I found on a paleo recipe site :O
* 1 cup extra-virgin olive oil
* 2 cups fresh mint leaves
* 1 cup fresh flat-leaf parsley leaves
* 6 garlic cloves, roughly chopped
* 2 tbsp homemade or Dijon mustard
* 1 jalapeno, seeded and chopped
* Sea salt and freshly ground black pepper to taste
1. To prepare the sauce, place the mint, parsley, garlic and chili in the bowl of a food processor and process to chop roughly.
2. Add the mustard, season to taste with salt and pepper and process again to combine.
3. Now slowly drizzle the olive oil in while the food processor is running to create an emulsion.
4. For the spice rub, combine the paprika, cumin, mustard powder, fennel, salt and pepper in a bowl.
5. Rub the chicken breasts all over with your chosen cooking fat and also rub them with the spice mixture.
6. Heat a frying pan over a medium heat and fry the chicken breasts in some additional cooking fat for about 5 minutes per side, until well cooked.
7. Serve the spicy chicken topped with the fresh herb sauce.
I didn’t take any pictures, and I used a 12 inch cast iron skillet to cook them in. They were too spicy for my better half, but I really liked them. They were hot, but I think the herb sauce really cooled them down, and at the same time added great flavor.
I’ve seen a couple of recipes now that have dijon mustard in them and I must say that I’m really liking the flavor.