Baked Chicken with Peppercorn Spice Paste


 

Joan

TVWBB Honor Circle
This sounds real good!!!

Baked Chicken with Peppercorn Spice Paste

2 TB. Szechuan peppercorns
2 TB. coriander seeds
1/4 tsp dried crushed red pepper
1/2 tsp. salt
1/4 cup chopped fresh cilantro
6 large garlic cloves
1 TB. minced orange peel
1 tsp. oriental sesame oil
6 10 oz. chicken half-breasts with ribs
5 TB. low-sodium soy sauce

1. Heat heavy small skillet over high heat. Add first 3 ingredients; stir until aromatic, about 2 minutes. Transfer spices and salt to processor; blend 30 seconds. Add cilantro, garlic, orange peel and oil and blend 30 seconds.
2. Preheat oven to 375F. Place chicken in baking pan. Brush with soy sauce. Rub spice mixture over both sides of each breast. Let stand 15 minutes. Bake until chicken is cooked through and brown, basting occasionally with pan juices and adding water to pan if juices evaporate, about 25 minutes. Baste again before serving.

Source: Bon Appetit mag. 7-93
 

 

Top