Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1/4 cup black mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 garlic cloves, minced
- 1 tablespoon honey
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Spice grinder or mortar and pestle
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a spice grinder or mortar and pestle, grind the black mustard seeds, cumin seeds, and coriander seeds until fine.
3. In a small bowl, mix together the ground spices, paprika, cayenne pepper, and salt.
4. In a separate bowl, whisk together the olive oil, white wine vinegar, minced garlic, and honey.
5. Place the chicken breasts in a baking dish and pour the olive oil mixture over them, making sure to coat each piece evenly.
6. Sprinkle the spice mixture over the chicken, again making sure to coat each piece evenly.
7. Bake the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
8. Once cooked, remove the chicken from the oven and let it rest for 5 minutes.
9. Garnish with chopped fresh cilantro and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 6g
Protein: 40g
Substitutions for ingredients:
- If you don't have black mustard seeds, you can use yellow mustard seeds instead.
- If you don't have cumin seeds or coriander seeds, you can use ground cumin and coriander instead.
- If you don't have white wine vinegar, you can use apple cider vinegar or rice vinegar instead.
- If you don't have fresh cilantro, you can use parsley or green onions instead.
Variations:
- You can use bone-in chicken thighs instead of chicken breasts.
- You can add chopped onions or bell peppers to the baking dish for extra flavor.
- You can use different spices to change the flavor profile, such as turmeric, ginger, or cinnamon.
Tips and tricks:
- Make sure to coat the chicken evenly with the olive oil mixture and spice mixture to ensure even cooking and flavor.
- Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute and keep the chicken moist.
- Use a meat thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or quinoa with a side of roasted vegetables.
Garnishes:
Chopped fresh cilantro or parsley
Pairings:
- Serve with a side salad or roasted vegetables for a healthy meal.
- Pair with a glass of white wine or a light beer.
Suggested side dishes:
- Roasted vegetables (such as carrots, broccoli, or Brussels sprouts)
- Rice or quinoa
- Side salad with mixed greens and a vinaigrette dressing
Troubleshooting advice:
- If the chicken is not fully cooked after 25-30 minutes, continue cooking until the internal temperature reaches 165°F (74°C).
- If the chicken is dry, make sure to coat it evenly with the olive oil mixture and spice mixture before baking.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
Food history:
Black mustard seeds have been used in Indian cuisine for centuries and are known for their pungent flavor and health benefits.
Flavor profiles:
Spicy, tangy, and slightly sweet
Serving suggestions:
Serve hot with a side of rice or quinoa and roasted vegetables for a complete meal.
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