Deb, I didn't see the note, either. I'll go look at my msgs from the Blindcooks list to see what Jon says about the chipotle powder.
I found it in the spice aisle at my local grocery. Strange how I find some things--that, for example,--and not others, like other kinds of nut butters besides peanut and almond, and no lard. More Later, Dani On 7/15/17, Deborah Barnes via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Hi Dani, > > While looking for a work-related email, I found a recipe sent in June. It's > the Sweet Mustard Chicken. It said: > > 1/2 teaspoon chipotle powder (see note) > > I did not see the note in the recipe. Do you know what the note said > originally? > > Thanks, > > Deb B. > > -----Original Message----- > From: Dani Pagador via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, June 23, 2017 2:33 PM > To: cookinginthedark > Cc: Dani Pagador > Subject: [CnD] Recipe: Sweet Hot Mustard Chicken > > Hi, Everyone. > This recipe comes from Jonathan Rawlings. He moderates the Blindcooks list > on Freelists. > > More Later, > Dani > > <snip> > Sweet Hot Mustard Chicken > > Serves 4 to 6 as a main dish > > 10 bone-in, skin-on chicken thighs, trimmed > 1/2 cup Dijon mustard > 1/4 cup light brown sugar > 1/4 cup red wine vinegar > 1 teaspoon kosher salt > 1 teaspoon black pepper, coarsely ground > 1 teaspoon dry mustard powder > 1/2 teaspoon chipotle powder (see note) > 3/4 teaspoon cayenne pepper > 4 large garlic cloves, minced > 1 large onion, sliced and separated into rings > > 1. Working with one chicken thigh at a time, cut 2 or 3 deep gashes in the > meat. Place the chicken into a 1-gallon zip top bag. > > 2. Combine the mustard, brown sugar, vinegar, salt, pepper, mustard powder, > chipotle, garlic, and cayenne pepper in a medium bowl and thoroughly > combine. Pour the marinade over the chicken in the bag, then seal the bag, > pressing out all the air. Gently massage the marinade into the meat. Place > the bag in a large bowl or on a rimmed cookie sheet, then refrigerate at > least 8 hours or up to 24 hours. > > 3. When ready to cook, preheat your oven to 450 degrees F. Line a rimmed > baking sheet with foil or parchment paper, then cover the pan with the > slices of onion. Place the chicken thighs on top of the onion slices, > skin-side up,then pour the remaining marinade evenly over the chicken. > Sprinkle with a pinch or two of additional kosher salt, black pepper, and > cayenne pepper to taste. > > 4. Bake the chicken for 35 to 45 minutes, or until done. Remove the sheet > pan to a heatproof surface, and using tongs, transfer the chicken to a large > serving platter. Keep warm. > > 5. Pour the juices on the baking sheet into a small saucepan and place over > high heat. Bring to a rapid boil, skimming the fat from the surface as > necessary, until reduced by half; roughly 5 to 8 minutes. > Pour the sauce evenly over the chicken and serve immediately with the onion > slices. > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
