Sixteen-Spice-Rubbed Chicken Breast With Black Pepper Vinegar Sauce And Green Onion Slaw Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Kosher salt and freshly ground black pepper

1 teaspoon kosher salt

1 cup coarsely chopped green onions, white and green parts

2 teaspoons poppy seeds

1 tablespoon ground ginger

1/4 cup red wine vinegar

1 teaspoon ground allspice

Black Pepper Vinegar Sauce (recipe follows)

Heaping 1/4 teaspoon chile de arbol

1 tablespoon brown sugar

1 tablespoon ancho chile powder

1/4 cup canola oil

1 teaspoon ground cloves

1 tablespoon ground coriander

4 (8-ounce) boneless chicken breasts, skin on

1/4 cup chopped fresh cilantro leaves

1 tablespoon pasilla chile powder

1/2 cup extra-virgin olive oil

2 teaspoons coarsely ground black pepper

1 small head of purple cabbage, finely shredded

2 teaspoons garlic powder

2 teaspoons onion powder

3 tablespoons Dijon mustard

2 tablespoons mayonnaise

3/4 teaspoon coarsely ground black pepper

1/2 cup canola oil

Kosher salt

1 small red onion, halved and thinly sliced

1 teaspoon ground fennel seeds

1 teaspoon ground cinnamon

2 serrano chiles

1/4 cup rice wine vinegar

2 teaspoons honey

1 tablespoon ground cumin

Heaping 1/4 teaspoon cayenne pepper

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