Baked Chicken with Peppercorn Spice Paste |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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. (Can be prepared 3 days ahead; cover and chill.)
2. Preheat oven to 375°F. 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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