Recipes : Hot Pepper Chicken Under a Brick with an Orange and Poppy Seed Dressed Salad : Food Network

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Hot Pepper Chicken Under a Brick with an Orange and Poppy Seed Dressed Salad
Recipe courtesy Rachael Ray, 2007

Ingredients
4 large chicken legs and thighs, bone in, skin on or,
4 chicken breasts, bone-in, skin on
Salt
Freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 rounded tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil, plus more, for drizzling, divided
2 to 3 tablespoons finely chopped banana pepper rings
2 tablespoons hot pickled pepper juice
Handful freshly chopped flat-leaf parsley
1 tablespoon orange marmalade

1 teaspoon poppy seeds
2 tablespoons red wine vinegar
1/2 seedless cucumber, thinly sliced
4 plum tomatoes, thinly sliced
1 bunch arugula or watercress, cleaned and chopped
Crusty bread, cut into slices, for mopping
1 garlic clove, cut in 1/2

Directions
Season the chicken with salt and pepper. Combine
crushed red pepper, mustard and about 2 tablespoons oil in a small dish. Slather
the mixture over the skin of the chicken. Place chicken face down in a nonstick
skillet. Set loose foil over chicken then a plate or smaller pan on top and weigh
it down with a brick or heavy cans. Place pan over medium to medium-high heat and

cook. After 18 minutes flip the chicken to get some color on the other side.
Reduce the heat from medium to medium-low and cook for another 2 minutes, until
cooked through. Remove weight, turn chicken over and sprinkle with chopped hot
peppers then douse with pepper juice and top with parsley.

While chicken cooks, transfer the marmalade to a microwaveable dish; give it a zap
just to loosen it up. Remove from the microwave and whisk together the marmalade
and poppy seeds and vinegar then stream in 3 tablespoons extra-virgin olive oil.
Toss cucumbers, tomatoes and greens with the dressing and season with salt and
pepper.

Turn broiler on.

Place bread under broiler and broil until charred or toasted. Remove from the

broiler and rub with cut garlic, drizzle with olive oil and rub bread in the pan
juices after the chicken comes out.

Serve chicken with salad and soaked bread.