RECIPE: Rec: Spiced Roast Chicken Breast, easy and delicious

[pat-nocal]

Spiced Roast Chicken Breast

2 chicken breast halves

1 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon black pepper

1/8 teaspoon ground cinnamon

1 teaspoon salt

1 1/2 tablespoons vegetable oil

3 tablespoons water

Preheat oven to 450̊F.

Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.

Source: http://www.epicurious.com/recipes/food/views/103314

Pat’s notes: I deboned the chicken breasts prior to cooking but left the skin on. Delicious chicken.

http://www.epicurious.com/recipes/food/views/103314

 

[pat-nocal]

This was a nice side....Rec: Fingerling Potato Salad with Green Chile-Cilantro Salsa

Fingerling Potato Salad with Green Chile-Cilantro Salsa

Yield: Makes 8 servings

4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
2 cups fresh cilantro sprigs, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil

Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)

Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.

While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.

Toss potatoes with salsa.

Cooks' notes: We cool the potatoes before tossing them with the salsa so the herbs won't discolor. Salsa may be made 1 day ahead and chilled, covered.

Pat’s note: I only let the potatoes cool down about a minute, then tossed with the salsa. Great potatoes.

Source: http://www.epicurious.com/recipes/food/views/103570

http://www.epicurious.com/recipes/food/views/103570

 

[florisandy]

This looks like a great combo Pat. I like the rub ingredients for the chicken and want to

try same for two 3.5-lb. halved and split chickens on my charcoal BBQ.

Thanks!