Spanish Spiced Chicken with Mustard Green Onion Sauce
Spring is unpredictable. This time of year the weather dictates what ends up on the dinner table. Grilling one night, a seasonal spring salad the next. Then the temperature drops 30 degrees and the oven is back on for a long braise. Here are some dinner options for whatever the weather.
~~For those warmer nights that hint at summertime~~
|Spanish Spiced Chicken with Mustard Green Onion Sauce|| |
- ¼ cup white wine vinegar
- 2 tablespoons dijon mustard
- ⅓ cup olive oil
- ¼ teaspoon kosher salt (or whatever salt you have on hand)
- ¼ teaspoon freshly ground pepper, or to taste
- ¼ cup thinly sliced green onions (scallions), light and dark parts
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves (you may omit if you don't have any on hand
- 2 tablespoons Spanish paprika (you are looking for "smoked paprika")
- 1 tablespoon ground cumin
- 1 tablespoon ground mustard
- 2 teaspoons ground fennel
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper, or to taste
- Mix all the ingredients in a bowl.
- 4 skinless chicken breasts
- 4 teaspoons olive oil
- chopped fresh flat parsley leaves (you may omit - not essential to the dish)
- Whisk together the vinegar and mustard in a large bowl. Drizzle in the oil and whisk to emulsify. Season with the salt and pepper, then stir in the green onions and parsley.
- Heat grill to medium.
- Rub each chicken breast with oil then coat with the spice rub (you may have some rub leftover as it makes a generous amount). Place chicken on the grill for 3 to 4 minutes or until slightly charred and a crust has formed (this may take longer depending on your grill's heat output). Turn the chicken pieces over, close the grill cover, and continue cooking for another 6 to 7 minutes until cooked through. Telling when chicken is done takes some practice. Because you're serving the chicken with a sauce, don't be afraid of overcooking. You can always discretely cut into one breast and look for any signs of pink. Remove to a cutting board and let the chicken rest for 5 minutes or so.
- Place the chicken on a platter and pour the sauce over the chicken pieces. Garnish with chopped parsley (if using).
Because this recipe has such bold flavors I like to serve it with a side that doesn’t compete. Some options include:
*plain steamed brown or white rice
*grilled sweet potato slices
*spring greens salad
*grilled bread rubbed with olive oil and garlic
*cous cous or quinoa
Another warm weather recipe ~
Spinach Salad with Hard Boiled Eggs and Buttermilk Dressing
When the weather is cooler…
Rice Cooked in Black Beans (Moros y Cristianos)
EAT WELL AND BE WELL