BAKED CHICKEN WITH PEPPERCORN SPICE PASTE

 BAKED CHICKEN WITH PEPPERCORN SPICE PASTE


4 servings


2 tablespoons Szechuan peppercorns

2 tablespoons coriander seeds

3/4 teaspoon dried crushed red pepper

1/2 teaspoon salt

3/4 cup chopped fresh cilantro

6 large garlic cloves

1 tablespoon minced orange peel

1 teaspoon oriental sesame oil

6 10-ounce chicken half-breasts with ribs

5 tablespoons low-sodium soy sauce


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. (Can be prepared 3 days ahead; cover and 

chill.)

Preheat oven to 375 degrees. Place chicken in baking pan. Brush 

with soy sauce.


Rub spice mixture over both sides of each chicken 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.

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