This recipe was inspired by a dish that chef Bobby Flay used to serve at his Manhattan restaurant Bolo.
Posted in , Nov 27, 2020
|8 bone-in, skin-on chicken thighs|
|2 tsp. ground cumin|
|2 tsp. dry mustard powder|
|2 tsp. ground fennel seed|
|1 tsp. black pepper, plus more to taste|
|½ c. plus 3 Tbsp. extra-virgin olive oil|
|1 c. fresh mint leaves|
|½ c. fresh flat-leaf parsley leaves|
|4 cloves garlic, peeled and minced|
|1 serrano chile, stems and seeds removed|
|1 Tbsp. honey|
|1 Tbsp. Dijon mustard|
1. Heat the oven to 425°F. Pat the chicken thighs dry with paper towels. Season aggressively with salt. Combine the paprika, cumin, mustard powder, fennel, and black pepper in a small bowl, then rub the mixture all over the thighs.
2. Heat 3 tablespoons of the oil in a large, oven- safe skillet set over medium heat. When the oil is shimmering, put the thighs into the pan, skin side down, and cook, unattended, until the skin is golden brown, 6 to 8 minutes. Using tongs, turn the chicken thighs over and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, 12 to 15 minutes. Remove the chicken to a warmed platter and allow to rest.
3. Meanwhile, put the mint, parsley, garlic, and serrano into a food processor and pulse into a paste. Add the honey and Dijon mustard, and pulse again until combined. With the motor running, slowly add the remaining 1/2 cup oil until the mixture has become emulsified. Transfer the mixture to a bowl and, if necessary, whisk in a few tablespoons water to thin the sauce. Season to taste with salt and black pepper.
4. Spoon some of the sauce over the chicken and serve with the remaining sauce on the side. Roasted potatoes make a fine accompaniment, along with sautéed greens
Nutritional Information: Calories: 470; Fat: 40g; Cholesterol: 125mg; Sodium: 210mg; Total Carbohydrates: 8g; Dietary Fiber: 2g; Sugars: 2g; Protein: 21g.
Reprinted from See You on Sunday. Copyright © 2019 by Sam Sifton. Photographs © 2019 by David Malosh. Published by Random House, an imprint of Penguin Random House, LLC.