Wednesday, November 12, 2014

Peppercorn Chicken with Lemon Spinach and Homemade Sesame Buns.


For Peppercorn Chicken with Lemon Spinach
  • 3 tablespoons dijon mustard
  • 3 large skinless, boneless chicken breasts (about 1 3/4 pounds)
  • 2 to 3 teaspoons coarsely ground mixed peppercorns
  • 3/4 teaspoon finely minced fresh rosemary
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 1/3 cup brandy or red wine
  • 1/3 cup low-sodium chicken broth
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic, chopped
  • 1 pound spinach
  • 1/2 teaspoon finely grated lemon zest
For Sesame Buns
  • Dry yeast-1 tbsp
  • Warm water-2tbsp
  • Milk-1/2 cup
  • Salt to taste
  • Oil-1/2 cup
  • All purpose flour-2 cups + 1 cup
  • Sugar-1/4 cup
  • Egg-1, beaten
  • Egg white-1,for egg wash
  • White sesame seeds for sprinkling


  • Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
  • Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.
  • Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add wine, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.
  • Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach.
For Sesame Buns 

  • Preheat the oven @180 C for 15 minutes before baking.
  • Dissolve the yeast in warm water with ½tbsp sugar. Leave aside for 10 minutes. Boil the milk and allow to cool down till it is warm to touch. Add sugar, oil and salt to milk. 
  • Mix well with a wooden spoon till the sugar dissolves and add 1 cup flour and mix to a smooth paste. Add the beaten egg, yeast and mix.
  •  Add the remaining flour and mix well till it forms a smooth dough. (I had to use almost 3 cups of flour to make it a soft dough. 
  • You start with 2 cups of flour as mentioned in the recipe and if you find it difficult to form a soft dough add extra flour little by little, till it forms a soft dough.)Knead well for 10 mins (I knead it using stand mixer). 
  • Let it rest till it doubles in volume (almost 2-3 hrs).Punch down the dough lightly using your palm and divide them equally. 
  • Re-shape them into a ball. Apply the egg wash. Sprinkle the top with sesame seeds. Let it prove for another 20 mins. Bake them in a pre-heated oven at 180 C for 15-20 mins.

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