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.

Vinegar-Free Mustard

I'm allergic to dairy, citrus, and vinegar. But I recently purchased some mustard power (and ancho chile powder).

Here's the recipe for my mustard:

1 Tbsp mustard powder
1 Tbsp water
1 Tbsp Ancho chile powder
1/4 Tsp salt
1 dollop of rice syrup.


Store in a glass jar in the fridge.