If you don’t have mustard seeds and a spice grinder you might really consider investing in them.
For starters, fresh spices of any kind, bring amazing flavors above and beyond what dried spices and herbs can bring. And as far as the spice grinder goes, well it’s a little difficult to crush and grind spices without one even though I have faith that you might have some really great ideas.
For this recipe, I do use whole mustard seeds and I grind them right before my very own eyes. Then I mix it with some fresh dill weed, little Himalayan Pink Salt and voila. Mustard Crusted Chicken is born.
My favorite way to do this is with some "Pasture Raised" chicken thighs. The flavor is slightly gamier than others and this darker flavor really compliments the spice from the mustard and earthiness from the dill weed.
As a side dish, I recommend that you go with something lighter such as a Spring Mix Salad with Fig or Five-Spice Zucchini Noodles. These are not only lighter sides but they bring out other elements of flavor that will subtly but surely contrast the mustard and dill chicken.
Not feeling it? Then go straight for the Sweet Potato Patties..they never disappoint!
- 4 bone-in chicken thighs
- 1/4 almond flour
- 1 tablespoon brown mustard seeds
- 1/2 teaspoon garlic powder
- 2 sprigs fresh dill weed
- 2 tablespoons olive oil
- salt and pepper to taste
Place a medium-sized skillet over heat. Place brown mustard seeds in the skillet and allow to toast in oil for approximately 30 seconds or until aroma is apparent. Remove the seeds from the skillet and pour into a spice grinder or mortar and pestle. Once ground, place in a medium-sized mixing bowl.
Next, finely cut the leaves from the dill weed stems. Place in the bowl with the brown mustard seeds.
In the mixing bowl combine the brown mustard seeds and dill weed with almond flour, garlic powder, salt, and pepper.
Then place each thigh into the breading mixture until all 4 of the chicken thighs are covered. Heat the 2 tablespoons of olive oil in the same skillet you used to toast the brown mustard seeds. Place the chicken thighs in the skillet and fry until cooked thoroughly.
VARIATIONS: You may also bake the chicken at 375 degrees Fahrenheit for approximately 30 minutes. This prevents burning of the brown mustard seeds although it doesn't allow the almond flour to crisp.
Both ways are good!
Note that the standard doneness temperature for chicken thighs is between 165 and 175 degrees F.