Re the chipotle powder, Jon writes: "Chipotle powder is fairly easy to find, but it may cost a bit if you're buying one of the large national brands. If you happen to have a Win Co near you with a large section for bulk spices, I'd suggest you get it there as it will be far less expensive. If you can't get it, just leave it out. You could just use regular chili powder in its place if you like. When I make this at home, I don't bother reducing the sauce to serve with the chicken any more. Most of what ends up in the sheet pan is fat and not worth dealing with, at least for me. As far as slicing the onion into rings, I first slice each end off the onion, peel it, then slice into rings about a quarter inch thick or so. It is then an easy matter to go in and seperate the rings by hand. I usually place the small rings inside the larger ones on the sheet pan. It is definitely one of my favorite dishes, though I can't imagine the mustard flavor in the chicken going well with flavors like salsa and the like."
HTH, Dani On 7/16/17, Dani Pagador via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Deb, > I didn't see the note, either. I'll go look at my msgs from the > Blindcooks list to see what Jon says about the chipotle powder. > > I found it in the spice aisle at my local grocery. Strange how I find > some things--that, for example,--and not others, like other kinds of > nut butters besides peanut and almond, and no lard. > > More Later, > Dani > > > > On 7/15/17, Deborah Barnes via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: >> Hi Dani, >> >> While looking for a work-related email, I found a recipe sent in June. >> It's >> the Sweet Mustard Chicken. It said: >> >> 1/2 teaspoon chipotle powder (see note) >> >> I did not see the note in the recipe. Do you know what the note said >> originally? >> >> Thanks, >> >> Deb B. >> >> -----Original Message----- >> From: Dani Pagador via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Friday, June 23, 2017 2:33 PM >> To: cookinginthedark >> Cc: Dani Pagador >> Subject: [CnD] Recipe: Sweet Hot Mustard Chicken >> >> Hi, Everyone. >> This recipe comes from Jonathan Rawlings. He moderates the Blindcooks >> list >> on Freelists. >> >> More Later, >> Dani >> >> <snip> >> Sweet Hot Mustard Chicken >> >> Serves 4 to 6 as a main dish >> >> 10 bone-in, skin-on chicken thighs, trimmed >> 1/2 cup Dijon mustard >> 1/4 cup light brown sugar >> 1/4 cup red wine vinegar >> 1 teaspoon kosher salt >> 1 teaspoon black pepper, coarsely ground >> 1 teaspoon dry mustard powder >> 1/2 teaspoon chipotle powder (see note) >> 3/4 teaspoon cayenne pepper >> 4 large garlic cloves, minced >> 1 large onion, sliced and separated into rings >> >> 1. Working with one chicken thigh at a time, cut 2 or 3 deep gashes in >> the >> meat. Place the chicken into a 1-gallon zip top bag. >> >> 2. Combine the mustard, brown sugar, vinegar, salt, pepper, mustard >> powder, >> chipotle, garlic, and cayenne pepper in a medium bowl and thoroughly >> combine. Pour the marinade over the chicken in the bag, then seal the >> bag, >> pressing out all the air. Gently massage the marinade into the meat. >> Place >> the bag in a large bowl or on a rimmed cookie sheet, then refrigerate at >> least 8 hours or up to 24 hours. >> >> 3. When ready to cook, preheat your oven to 450 degrees F. Line a rimmed >> baking sheet with foil or parchment paper, then cover the pan with the >> slices of onion. Place the chicken thighs on top of the onion slices, >> skin-side up,then pour the remaining marinade evenly over the chicken. >> Sprinkle with a pinch or two of additional kosher salt, black pepper, and >> cayenne pepper to taste. >> >> 4. Bake the chicken for 35 to 45 minutes, or until done. Remove the sheet >> pan to a heatproof surface, and using tongs, transfer the chicken to a >> large >> serving platter. Keep warm. >> >> 5. Pour the juices on the baking sheet into a small saucepan and place >> over >> high heat. Bring to a rapid boil, skimming the fat from the surface as >> necessary, until reduced by half; roughly 5 to 8 minutes. >> Pour the sauce evenly over the chicken and serve immediately with the >> onion >> slices. >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
