I’ve been into chicken lately. And I’ve been on the search for new ways to flavor this wonderful little bird.
My friend, Michael, who is also in the medical profession (hooray for physicians who make time to cook!), had shared a favorite chicken recipe of his with me last month. It’s derived from celebrity restauranteur Bobby Flay’s own recipe. I’ve never been much of a follower of these cooking-show-hosting hot shot chefs. Pardon me for my narrow-mindedness, but I’ve always had the gut feeling that once someone gets this famous, that magic spark from their original culinary identity gives away to the practicality of financing a mega business.
But I gave this Bobby Flay chicken recipe a try anyhow, and it did not disappoint.
The chicken is marinated in a mix of cumin, paprika, fennel seeds and mustard, then called to brown in a iron skillet then roasted low and slow in the oven. The most special part of the recipe, though, is the mint sauce. I’ve never cooked with mint before this, and had to hunt all over the fresh grocery section for it, but sadly it had run out on that day. So substituting fresh mint leaves with dried peppermint leaves (what is life without a bit of spontaneous creation), I blended together peppermint, parsley, garlic, lots of honey and honey mustard. And the result was refreshing and sweet, I mean, literally refreshing! There is something about mint and honey that hits a home run with an otherwise ordinary roasted chicken.
So here is my rendition of Bobby Flay’s recipe.
Pan Roast Chicken with Mint Sauce
- 6 chicken legs and thighs
- 2 Tbsp of paprika
- 2 tbsp cumin
- 2 tbsp cayenne
- 2 tbsp ground mustard
- 2 tbsp fennel seeds
- salt and pepper
- 2 Tbsp peppermint leaves (dry)
- 3/4 cup parsley
- 2 cloves of garlic, chopped
- 1/2 jalapeno pepper
- 1 Tbsp honey
- 1 Tbsp honey mustard
- 2 Tbsp olive oil
Preheat oven to 425F. Marinate chicken with dry ingredients (from paprika to salt and pepper).
Add 1 Tbsp of canola oil to an iron skillet. Place chicken legs and thighs in the skillet, be sure not to overcrowd. Let chicken cook for 6 minutes until skin is golden. Then place the iron skillet into the oven and roast the chicken for 20 minutes.
Meanwhile, blend peppermint leaves, parsley, garlic, jalapeno, honey and honey mustard in a blender. Add 2 Tbsp of olive oil to the mixture and blend again. Add 1 Tbsp of water if sauce becomes too thick.
Remove chicken from oven, let it rest for 20 minutes. Pour mint sauce over chicken and fork in!