I bought some 'reduced for quick sale' organic chicken this week (only way i can really afford to buy the chicken my morals prefer) and am cooking it all up tonight for a few meals throughout the week.
- Chicken, preferably organic or free range
- brown mustard (spicey brown, or sweet brown)
- cumin
- cardamom
- turmeric (optional)
- garlic powder
- freshly ground cinnamon
- salt and pepper
- white wine
Flip over and sprinkle remaining spices, i grate the cinnamon directly onto the chicken with a cheese grater. Heat pan with some nonstick spray to medium high. Put on the chicken and cover with lid for about 3 minutes.
Throw in a dash of white wine and cover back up for another 5 or so minutes.
Flip pieces over (i'm using those little tenderloin piece things, but works the same for a breast, just longer cooking time probably) and re-cover for another 5 or so minutes. (keep an eye so you don't burn, but some searing is good.)
Uncover and slice one open to check for doneness - if looks good turn off heat and recover with lid to keep moisture in til it cools to put away, or serve now. Makes for very flavorful and super moist chicken - the key is keeping the moisture in by covering with a lid for most of the cooking - but you still get a nice sear if you want it. Also very tasty done on the grill.
All told with slathering the ingredients and cooking completely - i think this took me 15 minutes.
I plan on making baked squash again tuesday with this chicken and eating some with salad tomorrow. it is quite tasty!! smells good too.
Marinated chicken put into med/hot pan.
Covered with lid.
Flip and do it again.
Ta Da! All done and delicious.
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