Frontier Chicken


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
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


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
Serving Ideas : Serve with basmatti rice
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.




4.0 servings


Wednesday, December 9, 2009 - 11:38pm



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