| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Szechuan peppercorns |
| 2 |
tb |
Coriander seeds |
| 3/4 |
ts |
Dried crushed red pepper |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Chopped fresh cilantro |
| 6 |
lg |
Garlic cloves |
| 1 |
tb |
Minced orange peel |
| 1 |
ts |
Oriental sesame oil |
| 6 |
|
Chicken half-breasts with ribs; (10-ounce) |
| 5 |
tb |
Low-sodium soy sauce |
INSTRUCTIONS
Heat heavy small skillet over high heat. Add first 3 ingredients; stir
until aromatic, about 2 minutes. Transfer spices and salt to
processor; blend 30 seconds. Add cilantro, garlic, orange peel and
oil and blend 30 seconds. (Can be prepared 3 days ahead; cover and
chill.)
Preheat oven to 375F. Place chicken in baking pan. Brush with soy
sauce. Rub spice mixture over both sides of each chicken breast. Let
stand 15 minutes. Bake until chicken is cooked through and brown,
basting occasionally with pan juices and adding water to pan if
juices evaporate, about 25 minutes. Baste again before serving.
Serves 4.
Bon Appetit July 1993
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