Roasted Syrian Seven Spice Chicken Breast

Yield: 4 servings

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 4            ea           6-8 ounce Boneless, Skinless Chicken Breasts
• 4             T           Syrian Seven Spice Blend
• 4             T           Rice Bran or Vegetable Oil
• 2              t           Finely Minced Garlic

Instructions

1. Combine all ingredients together in a small mixing bowl, cover with plastic wrap and place in refrigerator.
2. Marinate for at least 4-6 hours or overnight (which is better).
3. Remove chicken from refrigerator and let come to room temperature (about 45 minutes-1 hour)
4. When ready to cook, preheat oven to 400° F.
5. Place chicken on an oiled, rack-lined sheet pan and season each piece with a little Kosher salt and freshly ground black pepper.
6. Roast for about 14-16 minutes, or until just cooked-through.
7. Serve immediately with desired vegetables.

Syrian Seven Spice Ingredients

Yield: 3/4 cup

• ¼          C  (30g)           Fresh Ground Black Pepper
• ¼          C  (30g)           Smoked Spanish Paprika
• 2                      T           Ground Coriander
• 1                      T           Ground Cloves
• 2                      t            Ground Nutmeg
• 2                      t            Ground Cinnamon
• 1                      t            Ground Cardamom

Instructions

1. In a small bowl, stir together the pepper, paprika, coriander, cloves, nutmeg, cinnamon, and cardamom.
2. Store in an airtight container in a cool, dark place for up to 6 months.