Maine Root Potato Mustard Chicken, Marinated

Marinade

A lot of Vinegar-free mustard

a lot of Ancho chile powder

a lot of Maine Root Ginger Brew

1 tsp Salt

a lot of Pepper

a lot of Basil

a lot of Oregano

Water

Small amounts of cardomum, coriander, and tumeric, and a reasonable amount of cumin.

a tsp of Smoked Paprika

Combine. It should taste sweet and tangy. You can add stronger chile to get a spicier marinade.

We marinated the chicken for an hour in about half the marinade.


Cooking the chicken

We put some olive oil, rice, and some of the retained marinade on the bottom of the Creuset. The rice was partially cooked.

We added some dairy-free and garlic-free instant potato powder. We added the chicken and placed some more potato powder, several tbsp of Earth Balance vegan butter, salt, and pepper. We used almost 1.5 lbs of chicken breasts.

It took about 80 minutes to cook in the oven at 400 degrees F. We took the chicken out of the oven after 40 minutes and added some more of the marinade and some more potato powder, and turned down the oven to 350. Melissa removed the top shortly before the end to get a crust on top.

We obtained a surprisingly mellow barbecue-flavored chicken. Delicious! Served it with rice.