Bold, Smoky, and Kissed with Dijon.
PREP TIME: 15 MIN | COOK TIME: 40–45 MIN | SERVES: 3–4
If you're reading this, chances are you found us at the World Cup event at the Riverfront in Burlington City, and we are so happy you're here! Whether you're coming back for the recipe you just tasted or yo are discovering Konay Spice Shop for the first time, WELCOME!!!!
This recipe was born a week before that very event. I wanted to show up with something original that told our story in one bite. I thought about what I always reach for when I cook, and just like that, my mother came to mind. She never measured a thing in her life. She would cook for hundreds of people without writing down a single ingredient, never stopping to taste until the very end, and it always came out perfect. Ginger, parsley, garlic, are her holy trinity, always. That was her foundation, and without realizing it, it became mine too.
Dijon Feverrr is my World Cup recipe. Bold, smoky, Cabin Feverrr meets Dijon mustard which acts as a binder that locks all that flavor onto every piece of chicken while adding a subtle tang that balances the warmth of the blend beautifully. Combined with Green Roast's (blend coming soon!!!) fresh parsley, ginger, and garlic, We finished it in the oven at high heat for caramelized golden edges that give you a grilled effect without a grill.
I hope this recipe brings as much joy to your table as it did to the people who tasted it that day at the Riverfront. My mother taught me that feeding others is its own kind of love and this chicken is made with exactly that.
INGREDIENTS
- 4 chicken thighs, cut into pieces
- 1.5 tbsp Cabin Feverrr spice blend
- Pink Lady salt blend to taste
- 2 tbsp Dijon mustard
- 1 roasted red bell pepper, blended smooth
- 2 tbsp Green Roast blend (herbs, ginger, garlic, EVOO wet blend - coming soon to konayspiceshop.com)
- Olive oil spray
INSTRUCTIONS
Preheat oven to 425°F.
- Marinate. Combine Cabin Feverrr, Pink Lady, Dijon mustard, red bell pepper and Green Roast blend. Add your cut chicken thighs and coat every piece thoroughly. Let marinate for at least 30 minutes (overnight if you can for greater flavors). The longer it sits, the deeper the flavor.
- Arrange & roast. Spray your baking sheet with olive oil spray and spread chicken pieces in a single layer. Make sure nothing is overlapping so the edges can caramelize and develop that golden, slightly charred crust. Roast at 425°F for 35–40 minutes.
- Rest. Let the chicken rest 5 minutes before serving. This keeps every piece juicy and lets the flavors settle into something even better than when it came out of the oven.
SERVE
Serve with warm tortillas, flatbread, a salad, or over rice. Garnish with fresh parsley and a squeeze of lemon. This is one of three chicken recipes we brought to our first World Cup vending event. Try Mama's Golden Chicken and The Classic Lemon Herb Chicken recipes on available on our blog to taste the full trio.
For tutorials check out our social media pages @konayspiceshop.
Real spices. Real food. Real good.
DISCLAIMER
This blog in no way provides any warranty, express or implied, towards the content of recipes in this website. It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, and safety of the preparation instructions.
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