I cook alot out of Bobby Flay’s Mesa Grill Cookbook.

For this particular recipe I was missing some of the ingredients, so I improvised, as I like to do! Bobby Flay’s recipes tend to have many steps with the different sauces and rubs but, you can always use the extra for another meal. I love all the bold flavors of his take on Southwestern cooking. This would be great to do with a meaty fish as well!

Thirteen-Spice Chicken with Cilantro-Pumpkin Seed Sauce and Red Pepper Sauce

Serves 4

Ingredients

2 cups packed fresh cilantro leaves, plus extra for garnish

½ cup pumpkin seeds, toasted, plus extra for garnish

1 small onion, coarsely chopped

2 cloves of garlic, smashed

¼ cup red wine vinegar

½ cup arugula leaves

½ cup extra-virgin olive oil

1 tablespoon honey

Kosher salt and freshly ground black pepper

Four 8-ounce boneless chicken breasts

½ cup Sixteen-Spice Rub, (recipe follows)

2 tablespoons olive oil

Smoked Red Pepper Sauce, (recipe follows)

Directions

1. Combine the cilantro, pumpkin seeds, onion, garlic, vinegar, arugula and ½ cup of water in a food processor or blender and process until smooth. With the motor running, slowly add the ½ cup extra-virgin olive oil and blend until emulsified.  Add the honey and salt and pepper to taste. The mixture should be slightly loose sauce consistency; if it is too thick to pour, begin adding water 1 tablespoon at a time. This can be made up to 1 day ahead and refrigerated. Bring to room temperature before serving.

2. Preheat the oven to 400 degrees.

3. Rub each breast with 2 tablespoons of the spice mixture. Heat the 2 tablespoons olive oil in a large ovenproof sauté pan medium-high heat until almost smoking. Sauté the breasts, until golden brown, about 2 to 3 minutes. Turn the breasts over and transfer the pan to the oven. Bake the chicken until cooked through, 10-15 minutes. Remove from the oven and let rest for 5 minutes before serving topped with cilantro-pumpkin seed sauce, red pepper sauce, and pumpkin seeds.

Thirteen-Spice Rub

Makes about 2 cups

3 tablespoons ground cinnamon

3 tablespoons ancho chile powder

3 tablespoon ground cumin

3 tablespoon ground coriander

3 tablespoon ground ginger

3 tablespoons light brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons kosher salt

2 tablespoons coarsely ground black pepper

1 tablespoon ground fennel seeds

1 tablespoon ground allspice

1 teaspoon chile de arbol

Combine all of the ingredients. Store in an airtight container for up to 6 months.

Smoke Red Pepper Sauce

Makes about 2 ½ cups

4 red bell peppers, roasted, peeled, seeded, and 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 of chipotle chile in adobo sauce

Kosher salt and freshly ground pepper

½ cup olive oil

Combine the red peppers, onion, garlic, vinegar, honey, mustard, and chipotle in a blender, season with slat and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl. This sauce can be made 1 day in advance and refrigerate.

Peter’s Wine Pick: Carneros Creek Pinot Noir

~Happy Cooking!