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Spanish Spiced Pan Roasted Chicken with Parsley-Mint Sauce, Crushed Lemon Fingerling Potatoes and Roasted Garlic Spinach
Makes 4 Servings
*4 bone-in chicken breasts, French cut
*2 tbls. Spanish paprika
*2 tsp. cumin seeds, ground
*2 tsp. mustard seeds, ground
*2 tsp. fennel seeds, ground
*1 tsp. coarsley ground black pepper
*2 tsp. kosher salt
*Olive oil
*2 cups fresh mint leaves
*1 cup fresh parsley leaves
*8 cloves garlic, peeled and chopped
*2 serrano chiles, grilled, peeled, chopped
*3 tbls. honey
*3 tbls. Dijon honey
*1 cup olive oil
*Salt and freshly ground black pepper
*Crushed Lemon Fingerling Potatoes
*Roasted Garlic Spinach
1Preheat oven to 425 degrees F. Season breasts on both sides with salt.
2Combine the remaining dry ingredients in a small bowl and rub the mixture on the skin-side of each breast.
3Heat 3 tablespoons of oil in a large, oven-proof saute pan over medium-high heat. Place the breasts, rub-side down into the pan and cook until golden brown, about 3-4 minutes. Turn the chicken over and place in the oven. Roast until the chicken is golden brown and cooked through, about 12-15 minutes.
4For the Parsley-Mint Sauce: Place mint, parsley, garlic and serranos in a food processor and process until paste-like. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
5Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper.
6Serve with Crushed Lemon Fingerling Potatoes and Roasted Garlic Spinach
Chef Bobby Flay, Bolo Restaurant, New York, New York