Spice-Rubbed Chicken w/Smoked Red Pepper and Cilantro-Pumpkin Seed Sauce

 

Spice-Rubbed Chicken w/Smoked Red Pepper and Cilantro-Pumpkin Seed Sauce 

(From Bobby Flay's Mesa Grill Cookbook)

Serves 4

Ingredients:

4 Chicken Breasts

2 T. EVOO

1/2 C. Sixteen-Spice Rub (for Paleo, use this 14-Spice Rub)

1. Preheat oven to 400F.
2. Rub each breast with 2T. of the spice mixture. Heat the 2T. EVOO in a large ovenproof saute pan over medium-high heat. 
3. Saute the breasts, smooth side (or presentation side) down, until golden brown, 2-3 minutes. Turn the breasts over and transfer the pan to the preheated oven. Bake the chicken until cooked through, 8-10 minutes*. Remove from the oven and let rest for 5 minutes before serving. 
4. Once rested, garnish (if desired) with Cilantro-Pumpkin Seed Sauce, Smoked Red Pepper Sauce, and Cilantro.

*Do not overcook the meat. It will continue to cook once removed from the oven, during the resting period.

Roasted Garlic

Ingredients:

1 Head Garlic

1/2 T. EVOO

1. Preheat an oven to 400°F.
2. Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Wrap the garlic in a sheet of aluminum foil.
3. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. 
4. Let cool completely.
5. Garlic can be squeezed out of the skins, for use.

Smoked Red Pepper Sauce

(From BobbyFlay.com)

Yields: 2 ½ cups (adjust as needed**)

4 roasted, peeled, seeded red bell peppers (roast over a gas flame, on the BBQ, or in a 425F oven), chopped
½ small red onion, coarsely chopped
4 cloves roasted garlic, peeled
¼ cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
½ cup olive oil

1. Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified. 
3. Strain sauce into a bowl.

**I quartered (1/4) this recipe and produced enough sauce for four servings. Make the full batch if you'd like to make this meal more than once throughout the week.  

Cilantro-Pumpkin Seed Sauce

(From Bobby Flay's Mesa Grill Cookbook*)

Makes 2-4 Servings

Ingredients:
1/2 C. Packed Fresh Cilantro 
1/8 Cup Pumpkin Seeds, toasted
1/4 Small Shallot
1/2 Garlic Clove
1 T. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 C. Fresh Spinach Leaves
3 T. EVOO
1 tsp. Raw Honey
Sea Salt and Pepper, to taste

1. Combine cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach, and 1/8 C. of water in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified. 
3. Add honey, salt, and pepper. 
4. The mixture should be a slightly loose sauce consistency.
5. Store in the refrigerator, for up to one week.

*The recipe has been modified slightly.

And, here's the Spice Rub again:

16 14 Spice Rub

(From BobbyFlay.com)

Makes About 2 Cups

3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder (I was unable to find this one, so I just increased the other chile powders)
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper

Whisk together all spices in a bowl.