Chicken Mint And Parsley Spread Recipes

Steps:

• Preheat your grill to high.
• Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
• Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
• Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
• Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

Steps:

• In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
• Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

Steps:

• Heat 1/4 cup oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes.
• Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a serving bowl, and drizzle with oil. Serve with pitas.

Steps:

• Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
• Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
• Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
• Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

Steps:

• Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it'll get).
• Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes.
• Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20-25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8-10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
• DO AHEAD: Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.

Steps:

• Place chicken thighs in large resealable plastic bag. In a blender, combine the remaining ingredients. Cover and process until pureed. Add to bag. Seal and turn to coat. Refrigerate overnight., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until a thermometer reads 170°-175°.

Steps:

• 1. Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
• 2. Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.
• 3. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
• To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.