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.

Chicken Sauce With Mustard

I based the sauce on my vinegar-free mustard (recipe here) with some extra rice syrup.

I added a lot of water and one whole tomato. I added salt, pepper, and a great deal of basil. I added some fresh parsley. I added a small amount of New Mexico chile pepper, which is hot, but not excruciatingly hot. I was tempted to add smoked paprika but did not -- add it if you wish. I added very small amounts of cardomum and cumin.

Once the tomato had cooked down a bit, I added mushrooms and carrots. Melissa did not want asparagus in there. I also added 2 tablespoons of rice flour and a spoonful of Earth Balance vegan butter.

Unfortunately, the rice flour clumped in the then-boiling sauce.

When I tasted it, the sauce was surprisingly sweet, with the basil and parsley notes stronger than the chili and mustard -- until the aftertaste, when the spices kicked in.

The sauce went well with marinated chicken (recipe here).

Marinated Chicken

I based the marinade on my vinegar-free mustard (recipe here). I put olive oil on the porcelain vessel in which I was marinating the chicken. I then placed the chicken down (chicken breast, butterflied by the store). I poured the mustard on the chicken and added a significant amount of ancho chile powder. I added salt and pepper (a lot of pepper and a little salt). I added very small amounts of cardomum and cumin.

I poured in some water and then placed the whole thing in the fridge for 30 minutes.

I fried the chicken over a very low flame for an hour. I added fresh ginger at the 20 minute mark and mixed vegetables (asparagus, carrots, and white mushrooms) at the 40 minute mark.

After 1 hour, the sauce had become a thick paste, but there was not much of it. We added some extra mustard at the 30 minute mark.

Thanks Monica: Barbecue Sauce without mustard, garlic, vinegar, onions, dairy

After consulting with Monica on how to do this, I did the following:

Start with brown rice syrup, olive oil, water, and a chunk of brown sugar in a sauce pot without heat. Stir thoroughly. The brown sugar chunk should start to fall apart.

Turn on the flame but keep it as low as possible. The goal is to cook the sauce as slowly as possible, bubbling occasionally, but not too often. If it starts to sizzle, turn it off. Turn on the oven low, to 300 or 325.

Add spices:

A lot of smoked paprika and basil and cinnamon, plus a small amount of New Mexico chile. Add pepper and a small amount of salt.

Add fresh herbs: basil and rosemary.

Add a lot of ginger and several more kinds of pepper.

Take one tomato and cut it up. Put the gelatin in first, and cut up the flesh into small pieces.

Add tomato.

Take red, orange, and yellow peppers and cut them fine or diced and add them.

I added one blackberry.

It was still too sweet so I added a great deal of pepper and some sweet paprika.




For the chicken, I used mom's recipe, modified.

Mom's recipe is oil on the bottom of the oven pot, then the chicken, covered with a piece of buttered parchment paper.

I placed pumpkin on the bottom of the pot, on top of the olive oil. I opened a can of organic pumpkin, spooning a tablespoon or two of pumpkin into the sauce, and putting the rest in the pot. It's a lot of pumpkin but don't worry. I put a lot of soy butter in the pumpkin, plus some pepper.

Then I put in the chicken. The chicken breasts were a little too large so I tore them apart, but I'm sure a knife would work too. I put a lot of pepper on top of the chicken, and a lot of sweet paprika as well.

Then I put the buttered parchment paper on top. By the time I put the chicken in the oven, it was at 300. I let it cook for about 40 minutes, took it out of the oven and removed the parchment. The pumpkin and butter had filled up the pot.

I cranked up the oven to 350 for 10 minutes, and cranked up the flame a bit too. After a few minutes, the sauce had cooked down and was the correct cue texture.
When done, I found that I had a sauce that was sweet, sour, and spicy. The pumpkin and chicken worked nicely to cut both the spice and the sourness and merged with and changed the sweet as well. A great food evening!

Cinnamon Chicken

I started by cutting the chicken into small pieces. I had enough for two pans so I fried the first batch in olive oil, flipping once, with a little salt, pepper, basil, and tamari soy sauce until the chicken was brown on one side and the oil had gone away.

While the first batch was cooking, I doused the next batch, still on the cutting board, with salt, pepper, and lots of cinnamon. I added an uneven amount of ginger, oregano, and cinnamon and sugar.

Then for the next batch I put some vanilla rice milk and a small amount of chocolate (Dagoba, non-dairy) in with the oil, added sweet peppers, a few olives, and a few mushrooms. There was a lot of liquid in there at this point and I smothered the whole thing in cinnamon and shook some tamari soy sauce in there.

The whole thing cooked for about fifteen minutes, flipping once, and maintaining a boil for about eight or ten minutes. It came out smoky and not too sweet. Very nice.

Sesame Soy Pear Chicken

A simple recipe:

start with lots of soy sauce and a sprinkle of sesame oil

add water

add a pear, carrots, lots of brown sugar (2 big spoons and 2 small spoons)

start heating low

add a shaved mushroom (I used shiitake), 2 basil leaves, and a lot of pepper


cut up chicken into small pieces. you can put skin in if you wish.


>>>Update: You can cook the chicken separately if you wish and just prepare the sauce on your stovetop.<<<

take parchment and use it to line a casserole dish.

cut up chicken

add sauce

bake at 375 for 45 minutes.


optional: cumin and cinnamon