Skip to main content

Pecan-Crusted Maple-Mustard Roasted Chicken #NationalPecanDay

By

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 teaspoon ground mustard
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground smoked paprika
  • freshly ground salt
  • freshly ground pepper
  • 1/2 cup freshly squeezed lemon juice 
  • 1/4 cup maple syrup
  • 1 cup pecans, pulsed in a food processor to breadcrumb size
  • 5 teaspoon 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 Fahrenheit. 

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.
Labels:

Comments

  1. AnonymousApril 14, 2018 at 5:19 AM

    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. UnknownApril 14, 2018 at 6:17 PM

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

    ReplyDelete
  3. Colleen - Faith, Hope, Love, & LuckApril 17, 2018 at 6:36 AM

    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

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more