
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
- 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.
- Preheat the oven to 400 degrees.
- 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!