Spice Rubbed Chicken With Mustard Chive Sauce Recipes

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
• Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
• Heat your grill to high.
• Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
• Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
• Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
• Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

SPICE RUBBED ROAST CHICKEN

Steps:

• Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
• When you are ready to cook, preheat the oven to 425 degrees F.
• Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
• Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

SPICE-RUBBED CHICKEN THIGHS

Steps:

• In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

SPICY BROWN MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
• In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
• Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE

Steps:

• Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
• Season both sides of the chicken with 1/2 teaspoon salt.
• Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add the chicken and cook until golden brown, about 2 minutes per side.
• Transfer to a plate, cover and keep warm.
• Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
• Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
• Sprinkle with the remaining 1 tablespoon flour; stir to coat.
• Add wine, broth and salt; bring to a boil, stirring often.
• Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes.
• Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
• Stir in chives and serve immediately.

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE

Steps:

• Place the chicken breasts between 2 sheets of plastic wrap and pound them with a meat mallet or heavy skillet until they are flattened to an even thickness, about 1/2 inch.  Season them with salt and pepper and dredge them in the flour, discarding any excess flour.
• Heat a large skillet over medium-high heat.  When the pan is hot, add the butter.   Add the chicken and sauté until it is browned on both sides and cooked through, 3-4 minutes per side.  Transfer the chicken breasts to a plate and set aside.
• Reduce the heat to medium, add the shallots to the pan, and sauté them until they're tender and just golden brown, 1-2 minutes.  Add the white wine to the pan and cook until it has reduced by half, about 2 minutes.  Add the mustard and the dilutedGlace de Poulet Gold®and simmer until the liquid has reduced slightly, 3-4 minutes.
• Stir in the cream and the chives and bring the sauce to a boil.  Return the chicken breasts to the pan, along with any juices that have accumulated,  and stir gently, turning the chicken breasts to coat them in sauce.  Simmer gently for a few minutes, until the chicken is warmed through. Season to taste with salt and pepper.  Serve the chicken on warmed plates with the sauce spooned over the top.

SPICE-RUBBED CHICKEN WITH MUSTARD-CHIVE SAUCE

Steps:

• FOR CHICKEN: Combine coriander seeds, mustard seeds, and fennel seeds in spice mill; grind finely. Transfer spices to small bowl; whisk in paprika, pepper, and 2 teaspoons salt. Sprinkle chicken lightly on both sides with salt, then generously with all of spice mixture. Arrange chicken on rimmed baking sheet. Let stand 1 hour or cover and chill up to 1 day. FOR SAUCE: Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Mix in chives and tarragon; season with salt and pepper. (Sauce can be made 8 hours ahead. Let stand at room temperature. Rewhisk before using.) Prepare barbecue (medium-high heat). Grill chicken, skin side down, until deep golden brown, about 5 minutes. Using tongs, turn chicken over. Cover barbecue and grill until chicken is cooked through, about 15 minutes. Spoon some sauce in center of each plate; top with chicken. Spoon more sauce over chicken. Serve, passing remaining sauce separately. *Available from Tienda.com (888-472-1022; tienda.com).

MUSTARD AND CHIVE SAUCE

Steps:

• Melt the butter in a small pan and stir in the flour.
• Remove from the heat and stir in the mustard.
• Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
• Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
• This cooks the flour and thickens the sauce.
• Stir in the chives, adding a touch of soup stock or water if it seems too thick.
• Spoon over slices of ham.

SPICE-RUBBED CHICKEN WITH HOMINY SAUTE

Steps:

• Preheat oven to 425 degrees. In a small bowl, combine paprika, chile powder, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a rimmed baking sheet, and rub with spice mixture. Bake until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 20 to 25 minutes.
• Meanwhile, make hominy saute: In a large saucepan, heat oil over medium. Add hominy and scallions; season with salt and pepper. Cook, stirring occasionally, until scallions are softened, 2 to 3 minutes. Add tomatoes; cook until warmed through, 2 to 3 minutes. Remove from heat, and add vinegar; season with salt and pepper. Drizzle chicken with pan juices, if desired, and serve with hominy saute.

SPICE-RUBBED CHICKEN WITH MUSTARD-CHIVE SAUCE

Steps:

• For chicken: Combine coriander seeds, mustard seeds and fennel seeds in spice mill; grind finely. Transfer spices to small bowl; whisk in paprika, pepper and 2 teaspoons salt. Sprinkle chicken lightly on both sides with salt, then generously with all of the spice mixture. Arrange chicken on a rimmed baking sheet. Let stand one hour or cover and chill up to one day. For sauce: Whisk vinegar and mustard in a medium bowl to blend. Gradually whisk in oil. Mix in chives and tarragon; season with salt and pepper. (Sauce can be made 8 hours ahead. Let stand at room temperature. Rewhisk before using.) Prepare barbecue (medium-high heat). Grill chicken, skin side down, until deep brown, about 5 minutes. Using tongs, turn chicken over. Cover barbecue and grill until chicken is cooked through, about 15 minutes. Spoon some sauce in center of each plate; top with chicken. Spoon more sauce over chicken. Serve, passing remaining sauce separately.

SPICE RUBBED FLATTENED ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
• Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
• Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
• Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
• Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
• Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.