To prepare the sauce, place the mint, parsley, garlic, and chili, if using, in the bowl of a food processor and process to chop roughly.
2 cups fresh mint leaves, 1 cup fresh flat-leaf parsley leaves, 6 garlic cloves, 1 green chili
Add the mustard, season to taste with salt and pepper, and process again to combine.
2 tsp ground mustard, Sea salt and freshly ground black pepper to taste
Now slowly drizzle the olive oil in while the food processor is in function to create an emulsion.
1 cup extra-virgin olive oil
For the spice rub, combine the paprika, cumin, mustard powder, fennel, salt, and pepper in a bowl.
2 tbsp smoked paprika, 2 tsp ground cumin, 2 tsp ground fennel seeds, 2 tsp sea salt, 2 tbsp homemade or Dijon mustard, 1 tsp freshly ground black pepper
Rub the chicken breasts all over with your chosen cooking fat, and also rub them with the spice mixture.
4 boneless chicken breasts
Heat a frying pan over medium heat and fry the chicken breasts in some additional cooking fat for about 5 minutes per side until well cooked.
Serve the spicy chicken topped with fresh herb sauce.
Coconut oil