Lorenza Avila

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Recipe

Roast Chicken with Annatto and Mustard

Name: Roast Chicken with Annatto and Mustard
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup mustard seed; 1/8 cups ground cumin; 3 tablespoons annatto paste; 2 tablespoons dry mustard, powdered; 240 grams butter, at room temperature, or 2 bars; 1 cup parsley, chopped; 4 chicken breasts, split in half, or a combination of thighs, legs and breasts without bones but with skin; 1/4 cups olive oil; 2 tablespoons lemon juice

10 mins

20 mins

Low

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Lorenza Avila

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This recipe for roasted chicken with achiote and mustard is very easy. The only thing that is done is to prepare a mixture of mustard, cumin, achiote and butter and spread the chicken pieces under the skin. These breasts are browned in the pan and finished

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Ingredients

4 portions

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1 cup mustard seed
1/8 cups ground cumin
3 tablespoons annatto paste
2 tablespoons dry mustard, powdered
240 grams butter, at room temperature, or 2 bars
1 cup parsley, chopped
4 chicken breasts, split in half, or a combination of thighs, legs and breasts without bones but with skin
1/4 cups olive oil
2 tablespoons lemon juice

Preparation

In the food processor, mix the mustard, cumin, achiote and dry mustard. Gradually add the butter until you have a homogenous mixture. Finally add the chopped parsley until it integrates a little. Season with salt to taste.

Spread the chicken breasts or pieces under the skin with the prepared mustard mixture. With a brush, spread the chicken on the outside with oil.

Heat a pan and brown the chicken over high heat for 5 minutes. Preheat the oven to 200 centigrade.

In a refractory, bake the chicken covered with aluminum foil until it releases its juice. Then, uncover and varnish continuously with the remaining mixture of mustard and lemon juice until well browned.

Serve immediately.