Bon Appetit/July 2004

Spice-Rubed Chicken with Mustard-Chive Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CHICKEN: 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 2 teaspoons fennel seeds
3 tablespoons mild Spanish paprika (pimenton dulce) or Hungarian sweet paprika 2 teaspoons ground black pepper 2 teaspoons coarse kosher salt
8 large chicken breast halves with skin and bones, trimmed SAUCE: 1/3 cup Sherry wine vinegar 3 tablespoons Dijon mustard
1-1/4 cups olive oil 1/2 cup chopped fresh chives (about 2 large bunches) 3 tablespoons chopped fresh tarragon



1 FOR CHICKEN: Combine coriander seeds, mustard seeds, and fennel seeds in spice mill; grind finely. Transfer spices to small bowl; whisk in paprika, pepper, and 2 teaspoons salt. Sprinkle chicken lightly on both sides with salt, then generously with all of spice mixture. Arrange chicken on rimmed baking sheet. Let stand 1 hour or cover and chill up to 1 day.
2 FOR SAUCE: Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Mix in chives and tarragon; season with salt and pepper.
3 Prepare barbecue (medium-high heat). Grill chicken, skin side down, until deep golden brown, about 5 minutes. Using tongs, turn chicken over. Cover barbecue and grill until chicken is cooked through, about 15 minutes.
4 Spoon some sauce in center of each plate; top with chicken. Spoon more sauce over chicken. Serve, passing remaining sauce separately.

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