- 4
- 40 mins
Ingredients
- 4 bone-in, skin-on chicken breasts
- Kosher salt to taste
- 2 tablespoons Spanish paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 2 teaspoons ground fennel seed
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 4 cloves garlic, peeled and roughly chopped
- 1 serrano chile, seeds removed and roughly chopped
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper.
Preparation
Step 1
Preparation
1.
Preheat oven to 425. Rinse the
chicken well, then dry it with paper towel.
Season the chicken aggressively
with salt. Combine the remaining dry
ingredients in a small bowl, and
rub the mixture all over the skin of the
chicken breasts.
2.
Heat the oil in a large, oven-safe
sauté pan or skillet set over medium
heat. When it is shimmering, put the
breasts into the pan skin side down,
and cook, unattended, until the skin is
golden brown, approximately 6 to 8
minutes. Using tongs, turn the
chicken breasts over, and place the
pan in the oven. Roast until the
chicken is golden brown all over and
the meat cooked entirely through,
approximately 12 to 15 minutes.
Remove the chicken to a warmed
platter, and allow to rest.
3.
Meanwhile, put the mint, parsley,
garlic and serrano into a food
processor, and pulse into a paste. Add
the honey and mustard, and pulse
again, until combined. With the motor
running, slowly add the olive oil until
the mixture has become emulsified.
Transfer the mixture to a bowl, and if
necessary, whisk in a few tablespoons
of water to thin the sauce. Season
with salt and pepper to taste.
4.
Spoon some of the sauce over
each chicken breast, and serve,
with the remaining sauce on the
side. Roasted potatoes with some
thinly sliced lemons makes a fi ne
accompaniment, along with
sautéed greens.