Frontier Chicken
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:38pm

Ingredients




2 teaspoons Salt
1 teaspoon Cardamom, ground
1 teaspoon Cayenne
1 teaspoon Coriander, ground
1 teaspoon Cumin, ground
1 teaspoon Fenugreek seed, ground
1 teaspoon Garlic powder
1 teaspoon Ginger, ground
1 teaspoon Dry mustard
1 teaspoon Onion powder
1 teaspoon Black pepper, ground
1 teaspoon White pepper, ground
1 teaspoon Dried pasilla chili peppers, ground
1 teaspoon Turmeric, ground
6 Chicken breast halves, boned and skinned
3 tablespoons Olive oil
1 1/2 cups Onion, chopped
1 cup Yellow bell pepper, chopped
2 cups Red and green bell peppers, chopped
1 lrg Ripe banana, peeled and sliced
2 cups Chicken stock
1 tablespoon Fresh garlic, minced
2 tablespoons Fresh ginger, minced
2 tablespoons Plus 2 teaspoons all-purpose flour
1/4 cup Fresh cilantro, chopped
2 tablespoons Jalapeno pepper, seeded and minced
1 ounce x 14 ½  diced tomato

Preparation

1 Combine the seasoning mix ingredients in a small bowl. Sprinkle each side of each chicken breast with 1/2 teaspoon of the seasoning mix and rub it in well with your hands. Heat the oil in a large skillet or 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Brown the seasoned breasts (in batches if necessary) about 2 to 3 minutes per side, then remove them from the pan. The oil and tumeric give the chicken a yellow-gold color that is really dramatic. To the same  2 Serving Ideas : Serve with basmatti rice 3 NOTES : When he prepared the dish, Mr. Prudhomme added the banana much later in the recipe so he could demonstrate its tempering affect on theflavors. The dish works both ways. 


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