iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Buttery Bejeweled Rice

Ingredients:
8 scallions
⅓ cup sliced almonds
⅓ cup raw pistachios
12 Tbsp. unsalted butter, divided
2 large carrots, peeled, thinly sliced into coins on a mandoline
2 tsp. sugar
1 Tbsp. kosher salt, plus more
5 garlic cloves, thinly sliced
3 cups long-grain rice, rinsed until water runs clear
¾ tsp. ground cardamom
¾ tsp. ground cinnamon
¾ tsp. crushed red pepper flakes
¾ tsp. ground turmeric
1 cup mixed unsweetened dried fruit (such as golden raisins
tart cherries
and/or cranberries)

Instructions:
Preheat oven to 350°F. Separate dark green parts from scallions; thinly slice dark green parts and white and pale green parts, keeping them separate. Set aside. Arrange almonds and pistachios on opposite sides of a rimmed baking sheet and toast until almonds are golden brown, about 3 minutes. Remove almonds from baking sheet and toss pistachios. Return baking sheet with pistachios to oven and toast until golden brown, about 4 minutes longer. Let cool.
Melt 3 Tbsp. butter in a large heavy pot over medium heat. Add carrots and cook, stirring occasionally, until softened but without having taken on any color, 10–12 minutes. Stir in sugar and a pinch of salt and cook, stirring, until sugar dissolves, about 1 minute. Transfer carrots to a medium bowl.
Melt another 4 Tbsp. butter in the same pot over medium. Add garlic and reserved pale green and white parts of scallions and cook, stirring occasionally, until softened but without taking on any color, about 5 minutes. Stir in rice, cardamom, cinnamon, red pepper flakes, and turmeric and cook, stirring often, until some grains are translucent, about 3 minutes. Add 1 Tbsp. salt and 3¾ cups water and bring to a boil. Reduce heat to medium-low, cover pot, and simmer until rice is tender, 25–30 minutes. Remove pot from heat; let sit 10 minutes to allow rice to steam longer.
While rice is cooking, melt 2 Tbsp. butter in a small skillet over medium heat. Add dried fruit and cook, stirring often, until fruit is plumped and softened, about 4 minutes. Set aside.
Add remaining 3 Tbsp. butter to rice and fluff with a fork. Spoon pilaf onto a large platter. Top with neatly defined rows of dried fruit, almonds, pistachios, carrots, and reserved scallion greens, or, if you prefer, mix all the toppings into the rice before arranging on the platter.
Brussels Sprouts With Pistachios and Lime

Ingredients:
2 lb. small brussels sprouts, trimmed
3 Tbsp. vegetable oil
Kosher salt, freshly ground pepper
3 Tbsp. unsalted butter
3 Tbsp. raw pistachios
2 Tbsp. date molasses or honey
1 tsp. honey
Zest of ½ lime
2 Tbsp. fresh lime juice
½ tsp. crushed red pepper flakes
Lime wedges (for serving; optional)

Instructions:
Place a rack in lower third of oven; preheat to 450°F. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browned all over, 5–10 minutes longer. Reduce oven temperature to 350° and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5–10 minutes longer (total cook time will be 35–45 minutes).
Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.
Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.
Meanwhile, bring date molasses, honey, and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbsp. water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.
Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes, and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired.
Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.
Broccolini With Sesame Sauce and Lemon

Ingredients:
6 bunches broccolini (about 3 lb. total), trimmed, halved lengthwise
Kosher salt
¼ cup tahini
2 Tbsp. white miso
1 Tbsp. low-sodium soy sauce
1 Tbsp. mirin (sweet Japanese rice wine)
1 Tbsp. unseasoned rice vinegar
1 tsp. toasted sesame oil
4 Tbsp. vegetable or other neutral oil, divided
2 tsp. honey, divided
½ lemon, seeds removed
Toasted sesame seeds (for serving)

Instructions:
Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 5–7 minutes. Drain and transfer to paper towels.
Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt.
Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt.
Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds.
Do Ahead: Sesame sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
White Pesto Pasta

Ingredients:
½ cup walnuts
Kosher salt
½ cup fresh ricotta
Zest of 1 lemon
1 garlic clove, finely grated
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, plus more for serving
¼ cup extra-virgin olive oil
Freshly ground black pepper
1 lb. tube- or rod-shaped pasta (such as rigatoni or spaghetti)

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.
Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.
Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it’s okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.
Salmon With Citrus-Chile Sauce

Ingredients:
4 jalapeños, seeds removed (leave some seeds in if you like more heat)
2 garlic cloves
Kosher salt
Zest of ½ grapefruit
2 tsp. honey
6 Tbsp. extra-virgin olive oil, divided
2 bunches broccolini, cut into 2" pieces
4 (5–6-oz.) skin-on, boneless salmon fillets
2 Belgian endive, leaves separated, cut into large pieces
¼ cup fresh grapefruit juice
3 Tbsp. unseasoned rice vinegar
Toasted sesame seeds (for serving)

Instructions:
Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef’s knife).
Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.
Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.
Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.
Feel-Better Chicken and Rice Soup

Ingredients:
12 oz. skinless, boneless chicken thighs
⅓ cup jasmine rice, rinsed
4 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled, thinly sliced
Kosher salt
2 small sweet potatoes, unpeeled, sliced into ½”-thick rounds
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
½ bunch cilantro, coarsely chopped
Freshly ground black pepper

Instructions:
Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes. Add potatoes to pot and cook, stirring occasionally, until soup thickens, potatoes and rice are tender, and chicken is cooked through, 15–20 minutes.
Transfer chicken to a cutting board and shred with 2 forks. Return meat to pot. Stir lemon juice and soy sauce into soup; taste and season with salt if needed.
Ladle soup into bowls and top with cilantro and lots of pepper.
Do Ahead: Soup (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.
Applejack Sour

Ingredients:
2 oz. applejack (preferably Laird’s)
¾ oz. fresh lemon juice
½ oz. fresh orange juice
½ oz. pure maple syrup
2 dashes of Angostura bitters
Freshly grated nutmeg

Instructions:
Combine applejack, lemon juice, orange juice, maple syrup, and bitters in a cocktail shaker. Add ice and shake until the outside of the shaker is frosty, about 20 seconds.
Strain cocktail into an ice-filled rocks glass and sprinkle with nutmeg.
Spicy Mushroom Larb

Ingredients:
6 Tbsp. vegetable oil, divided
1½ lb. shiitake mushrooms, stems removed, caps quartered
6 scallions, thinly sliced
4 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
Kosher salt
2 medium shallots, thinly sliced, rinsed
2 red chiles (such as Holland, Fresno, or Thai), thinly sliced
2 cups mint leaves, torn if large
2 Tbsp. fish sauce
½ cup coarsely chopped unsalted dry-roasted peanuts, divided
½ head of green cabbage
halved crosswise
leaves separated

Instructions:
Heat 5 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 15 minutes.
Add scallions, garlic, and ginger to skillet, followed by remaining 1 Tbsp. oil. Cook, stirring often, until aromatics are softened and fragrant, about 4 minutes.
Remove skillet from heat; season mushroom mixture lightly with salt. Mix in shallots, chiles, mint, fish sauce, and half of peanuts. Taste and season larb with more salt if needed.
Transfer larb to a platter or large bowl. Serve with cabbage and remaining peanuts alongside.
Salmon Rice Bowls with Coconut-Ginger Broth

Ingredients:
3 Tbsp. virgin coconut oil
1/2 cup panko (Japanese breadcrumbs)
1/2 tsp. freshly ground black pepper
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 1/4 tsp. kosher salt, divided
4 (4–6-oz.) salmon fillets
2 Tbsp. mayonnaise
1 (14.5-oz.) can coconut milk
2 Tbsp. finely grated ginger (from one 3" piece)
1 tsp. sugar
1 1/2 tsp. kosher salt, divided
1 Tbsp. fresh lime juice
2 Tbsp. virgin coconut oil
1 (14.5-oz.) can chickpeas, kidney beans, or black beans, drained, rinsed
1 bunch curly kale, stems removed, torn into small pieces
4 cups steamed rice
Lime wedges (for serving)

Instructions:
Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2–3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens.
Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8–10 minutes.
Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice.
Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2–3 minutes. Season with remaining 1/2 tsp. salt and stir to combine.
Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin—the skin will stick to the paper—and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.
Goat Butter Shortbread

Ingredients:
1 cup (8 ounces) cold goat butter, cubed
½ cup granulated sugar
¼ cup toasted wheat germ
1 ¾ cups unbleached all-purpose flour
¼ cup whole wheat flour
½ teaspoon kosher salt
½ teaspoon sea salt flakes

Instructions:
Put the butter and sugar into the bowl of a stand mixer and refrigerate until the butter is firm, approximately 30 minutes.
Meanwhile, heat the oven to 350°F and spread the wheat germ onto a half sheet (13 by 18-inch) pan. Toast until slightly aromatic, approximately 3 minutes. Cool to room temperature.
In a bowl, whisk together the flours, salts, and toasted wheat germ. Remove the bowl from the refrigerator. Fit the mixer with the paddle attachment. Add the flour mixture to the butter and sugar and mix on low speed until the dough starts to resemble a coarse meal, 6 to 8 minutes. Increase the speed to medium and mix until the dough just starts to clump around the paddle or to the sides of the bowl, 2 to 3 minutes more. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
Place the dough on a surface lightly dusted with flour. Roll the dough back and forth into a cylinder. Using your fingers, pat the dough into a rectangle. Put a sheet of parchment paper the same dimensions as a half sheet pan on the work surface and dust lightly with flour. Put the dough on top.
Using a rolling pin, begin rolling out the dough. If any cracks form in the dough, stop to push them together. To keep the dough from sticking to the parchment paper, dust the top lightly with flour, cover with another piece of parchment paper, and, sandwiching the dough between both sheets of parchment paper, flip the dough and paper over. Peel off the top layer of parchment paper and continue to roll. Roll the dough into a 10 by 12- or 14-inch rectangle approximately ¼ inch thick. If the surface is uneven, roll a pastry roller across the surface to even it out.
Ease the dough and parchment paper onto a half sheet pan. Cover with another piece of parchment paper and refrigerate until firm, at least 20 minutes. Heat the oven to 350°F. Line a couple of half sheet pans with parchment paper.
Let the dough sit at room temperature for up to 10 minutes. Invert the dough onto a work surface and peel off the top sheet of parchment paper. Roll a dough docker over the dough or pierce it numerous times with a fork.
Using a 1 ¾ by 2 ½-inch (or comparable) cookie cutter, cut out the shortbread. Reroll the dough trimmings, chill, and cut out more cookies. If you don’t have a comparable cookie cutter, you can cut out the rectangles with a knife.
Evenly space 12 to 16 shortbreads on the prepared pan. Place the pan in the oven, lower the temperature to 325°F, and bake for 10 minutes. Rotate the pan and bake until the cookies feel firm to the touch and are slightly brown around the edges, 6 to 8 minutes more. Let the cookies cool entirely on the sheet pan. Repeat with the remaining dough.
The cookies can be stored in an airtight container at room temperature for up to 1 week. Dough can be refrigerated for up to 1 week.
Peanut Better Blossoms

Ingredients:
1 1/2 cups/192 g unbleached all-purpose flour, spooned and leveled, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 cup/113 g unsalted butter, at room temperature, 1/2 cup/113 g firmly packed dark brown sugar, 1/2 cup/100 g granulated sugar, 1 teaspoon pure vanilla extract, 3/4 cup/192 g well-stirred natural, salted crunchy peanut butter, 1 large egg, at room temperature, 3 ounces/75 g semisweet chocolate, 3 tablespoons/42 g unsalted butter

Instructions:
Position racks to the upper and lower thirds of the oven, and preheat it 350°F/180°C. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown and granulated sugar, and vanilla on medium-low speed just until smooth and creamy, about 2 minutes. Add the peanut butter and mix until smooth. Beat in the egg. Reduce the speed to low, and gradually stir in the flour mixture until the dough comes together.
Place level tablespoons of dough about 11/2 inches/4 cm apart on the prepared baking sheets, 20 per sheet (they don’t spread much). Using a small measuring spoon with a deep well, or a melon baller, make a 1-inch/2.5 cm-diameter divot in the center of each cookie. Bake the cookies just until they are firm and turning golden brown at the edges but still very soft in their centers, about 12 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time. As soon as the cookies come out of the oven, reinforce the indentations with whatever tool you used before. Let the cookies cool for 5 minutes on the pans, then transfer to a wire rack to cool completely.
Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring well, until smooth. Let cool slightly. Transfer the ganache to a small resealable plastic bag and work it toward the corner of the bag. Snip off a tiny bit at the corner of the bag with scissors. Fill each divot with ganache. Let the cookies rest at room temperature until the ganache is firm, about 1 hour, or refrigerate to set in about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
Sumac and Vanilla Shortbread

Ingredients:
240g (8 ½ oz) butter, at room temperature
"120g (4 1⁄4 oz/1 cup) confectioners sugar", 360g (12 ¾ oz/2 ¾ cups) all-purpose flour
1 vanilla pod, seeds scraped out
½ tsp flaky sea salt
2 tbsp sumac
2 tbsp granulated sugar

Instructions:
Use a food processor or an electric mixer with a paddle attachment to work the butter, icing sugar, flour, vanilla seeds and salt until the mixture just forms a ball of dough. It takes a while to come together, so don’t lose faith. Once it has formed, turn the dough out onto the work surface. Divide into two pieces and shape each one into a log – I prefer to make it rectangular but it is tasty in any shape.
Mix the sumac and sugar on the work surface. Roll the log in the sumac-sugar to coat all over, then place in the fridge to set for at least 1 hour (or freeze it until you want to bake them).
Heat your oven to 190°C/170°C fan/375°F/gas mark 5. Line two baking trays with baking paper. Use a sharp knife to cut each log into 12–14 slices and place them flat on the trays.
Bake for 10–12 minutes until light golden, then remove from the oven. Leave to cool on the tray before eating.
Pastel Butter Cookies

Ingredients:
1 cup whole blanched almonds, toasted
2 cups unbleached all-purpose flour
½ teaspoon coarse salt
½ teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temperature
1 cup confectioners’ sugar, sifted, plus 1/2 cup per tinted sugar
1 teaspoon vanilla extract
Freeze-dried fruits in various colors
such as blueberries
raspberries
and mangoes

Instructions:
Preheat oven to 350°F. Place toasted almonds in the bowl of a food processor. Add flour, salt, and cinnamon, and process until nuts are finely ground, about 1 minute.
In a medium bowl, with an electric mixer on medium, beat butter and 1 cup confectioners’ sugar until pale and fluffy, about 4 minutes. Add vanilla and beat until combined. With mixer on low, gradually add almond mixture and beat until just incorporated.
Using a 1 1/2‑inch (1‑tablespoon) cookie scoop, drop dough onto parchment-lined baking sheets, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are just golden, 14 to 16 minutes. Transfer sheets to wire racks and let cool completely.
For each desired color, place 1/2 cup fruit with 1/2 cup confectioners’ sugar in the bowl of a food processor; process until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Place tinted sugars in small bowls and dip cookies, domed-side down, into tinted sugars to coat. Transfer to a plate and let rest, about 30 minutes. (Cookies can be stored in an airtight container at room temperature up to 1 week.)
Iranian Rice Cookies

Ingredients:
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup sugar
1/8 teaspoon rose water
1 large egg yolk
1/2 cup unbleached all-purpose flour
3/4 cup white rice flour, plus more for dusting
1/2 teaspoon ground cardamom, preferably fresh
1/2 teaspoon coarse salt

Instructions:
Preheat oven to 350°F. Line a fine-mesh sieve with 4 layers of cheesecloth; set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain butter through prepared sieve, leaving solids behind. Let cool slightly.
In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved; transfer to a large bowl. Let cool slightly. Add rose water and stir to combine.
Add egg yolk to sugar mixture; whisk until light and slightly thickened. Continue whisking and drizzle in strained brown butter until thick and incorporated. In a medium bowl, whisk together both flours, the cardamom, and salt. Add to brown butter mixture and stir until incorporated.
Roll or scoop dough into 11/2‑inch balls and place about 1 inch apart on parchment-lined baking sheets. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating sheets halfway through, until edges of cookies just turn light golden, 16 to 18 minutes. Transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
Double-the-Mustard Chicken with Potatoes and Greens

Ingredients:
2 Tbsp. Dijon mustard
2 Tbsp. plus 2 tsp. honey
1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided
4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 1/2 lb. baby Yukon Gold potatoes, halved
4 rosemary sprigs
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
4 tsp. whole grain mustard
1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves

Instructions:
Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30–40 minutes.
Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.