Fried chicken breasts with mint sauce

Ingredients:

Chicken in a spice mix:

• 4 boneless chicken breasts (225 g)
• 1 tbsp paprika
• 1 tbsp smoked paprika
• 2 tsp ground cumin seeds
• 2 tsp ground mustard seeds
• 2 tsp ground fennel seeds
• 1 teaspoon coarsely ground black pepper
• 2 teaspoons coarse salt
• Olive oil
• Parsley and mint sauce (see recipe below)

Parsley and mint sauce:

• 1.5 cups fresh mint leaves (tightly packed)
• 3/4 cup fresh parsley (packed firmly)
• 6 chopped cloves of garlic
• 2 grilled, peeled, and chopped serrano chiles
• 2 tablespoons of honey
• 2 tablespoons Dijon mustard
• 1 cup olive oil
• Water
• Salt and ground black pepper

Preparation:

1. Chicken in a spice mix: Preheat grill to high heat.
   
   In a small bowl, combine paprika, cumin, mustard, fennel, pepper and salt.
   
   Brush the chicken with a few teaspoons of oil on both sides. Rub the skin-side of the chicken breasts with a little seasoning and place them on the grill, seasoned side down.
2. Fry until golden brown and lightly streaked, 4-5 minutes. Turn the breasts over and continue cooking until done, 4-5 minutes more. Transfer the chicken to a platter and immediately drizzle with a little of the parsley-mint sauce. Let rest for 5 minutes. Serve with more sauce on the plate.
   
   Parsley and mint sauce: Place the mint, parsley, garlic, and pepper in a food processor and pulse until coarsely chopped. Add the honey and mustard and pulse again. With the processor running, slowly whisk in the olive oil until emulsified.
   
   Transfer the mixture to a bowl and whisk with a few tablespoons of cold water until a thin sauce forms. Season with salt and pepper to taste.