Skip to main content

Pecan-Crusted Maple-Mustard Roasted Chicken #NationalPecanDay


Today we're celebrating National Pecan Day with host Liz of Book'N'Cooks. Check out the other nutty creations!

The pecan is one of our family's favorite nuts. I often substitute it into recipes that call for walnuts since two of my three say that walnuts make their tongues tingle. 

In any case, you'll see pecans in D's Brown Butter Espresso Pecan Pie, Bourbon Pecan Pralines, Creole Cheese Ball, and Bacon Bulleit Brownies. Most of the time, for some reason, I've posted sweet pecan recipes. So, I decided that I would make a savory pecan dish for this event.

Ingredients  serves 5

  • 5 bone-in, skin-on chicken thighs
  • 1 t ground mustard
  • 1/4 t ground coriander
  • 1/4 t ground smoked paprika
  • freshly ground salt
  • freshly ground pepper
  • 1/2 C freshly squeezed lemon juice 
  • 1/4 C maple syrup
  • 1 C pecans, pulsed in a food processor to breadcrumb size
  • 5 t mustard (you can use yellow, I used spicy brown)
  • olive oil for drizzling

  
Procedure

Place chicken thighs in a lidded container where they can lay flat in a single layer. Add the ground mustard, coriander, smoked paprika, salt, and pepper. Rub the spices into the meat. Drizzle with lemon juice and maple syrup. Cover the container. Refrigerate overnight.

Remove chicken from the refrigerator at least 30 minutes before you want to start cooking and turn the meat so that the marinade covers both sides. Preheat the oven to 400 degrees F. 

Place chicken, skin-side up, in the pan. Spoon 1 t mustard on top of each thigh and spread over the skin. Press chopped pecans into the top to form the crust.


Drizzle with olive oil. Roast in the pre-heated oven for 40 minutes, or until chicken is browned and crisp and cooked through. Serve hot. 


I served this with steamed rice and Pecan-Topped Brussels Slaw. Delish.

Comments

  1. I was really excited to see this recipe title - to see pecans used in a savory dish, especially one like this - fairly little prep makes this a good weeknight meal. Look forward to trying it.
    And thanks for joining me in celebrating National Pecan Day!

    ReplyDelete
  2. Using thighs was a great idea. These must have tasted amazing!

    ReplyDelete
  3. Oh yum, it's chicken like this that really makes me with B.O.B. Bob was not allergic to nuts!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa