Salad with Mustard crusted chicken thighs

Originally posted by me in MyWholeFoodsLife Facebook group on March 13, 2015

 

Ingredients:

• 2 boneless/skinless thighs diced roughly
• 1 green/Granny Smith apple
• 1/2 small/medium head lettuce
• 3 scallions/winter onions
• 1 teaspoon each yellow and hot oriental mustard seeds and birds of paradise seeds
• 4-5 pieces mace (Penzeys)
• 1 teaspoon each organic peruvian ginger and yellow curry

Instructions:

• With spice grinder mix the seeds and mace for 20 seconds or until powdered.
• Mix with ginger and curry then coat the diced chicken thighs
• Heat up metal pan with tablespoon or so coconut oil
• Once hot toss in the chicken and brown almost until chicharon (until the mustard based coating goes crispy but not blackened).
• Stir occasional to fry all sides
• While chicken cooking:
• Dice up the onions, apples, and lettuce and mix with a light coating of red wine vinegar and Avocado oil.
• Once chicken crispy remove from heat and cool then mix into salad and salt to taste and serve
• You can add a grated cheese for additional flavor. I use an aged sheep's milk cheese I like.