Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
INGREDIENTS
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1 cup coarsely chopped green onions, white and green parts
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1/4 cup red wine vinegar
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2 teaspoons honey
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2 serrano chiles
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2 tablespoons mayonnaise
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1/2 cup canola oil
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Kosher salt and freshly ground black pepper
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1 small head of purple cabbage, finely shredded
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1 small red onion, halved and thinly sliced
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2 teaspoons poppy seeds
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1/4 cup chopped fresh cilantro leaves
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1 tablespoon ancho chile powder
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1 tablespoon pasilla chile powder
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 tablespoon ground ginger
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1 tablespoon brown sugar
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2 teaspoons garlic powder
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2 teaspoons onion powder
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1 teaspoon ground allspice
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1 teaspoon ground cinnamon
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1 teaspoon ground cloves
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1 teaspoon ground fennel seeds
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Heaping 1/4 teaspoon chile de arbol
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Kosher salt
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2 teaspoons coarsely ground black pepper
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Heaping 1/4 teaspoon cayenne pepper
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4 (8-ounce) boneless chicken breasts, skin on
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1/4 cup canola oil
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Black Pepper Vinegar Sauce (recipe follows)
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1/4 cup rice wine vinegar
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1/2 cup extra-virgin olive oil
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3 tablespoons Dijon mustard
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2 teaspoons honey
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1 teaspoon kosher salt
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3/4 teaspoon coarsely ground black pepper
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