CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
Greek |
Chicken, Poultry |
4 |
Servings |
INGREDIENTS
2 |
t |
Salt |
1 |
t |
Cardamom, ground |
1 |
t |
Cayenne |
1 |
t |
Coriander, ground |
1 |
t |
Cumin, ground |
1 |
t |
Fenugreek seed, ground |
1 |
t |
Garlic powder |
1 |
t |
Ginger, ground |
1 |
t |
Dry mustard |
1 |
t |
Onion powder |
1 |
t |
Black pepper, ground |
1 |
t |
White pepper, ground |
1 |
t |
Dried pasilla chili |
|
|
peppers ground |
1 |
t |
Turmeric, ground |
6 |
|
Chicken breast halves |
|
|
boned and skinned |
3 |
T |
Olive oil |
1 1/2 |
c |
Onion, chopped |
1 |
c |
Yellow bell pepper, chopped |
2 |
c |
Red and green bell peppers |
|
|
chopped |
1 |
|
Ripe banana, peeled and |
|
|
sliced |
2 |
c |
Chicken stock |
1 |
T |
Fresh garlic, minced |
2 |
T |
Fresh ginger, minced |
2 |
T |
Plus 2 teaspoons |
|
|
all-purpose flour |
1/4 |
c |
Fresh cilantro, chopped |
2 |
T |
Jalapeno pepper, seeded and |
|
|
minced |
1 |
|
14 1/2 ounce diced tomato |
INSTRUCTIONS
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 skillet (or pot) add 1 cup of the onions, 3/8 cup of each
color of bell pepper, the banana (see note), and the remaining
seasoning mix. Cook, stirring and scraping occasionally, for 10
minutes. If necessary to prevent burning, add 1/4 cup stock and
deglaze the pot scraping to loosen any brown bits): you may have to
lower the heat to medium. Add the garlic ginger and flour and stir
until the flour is thoroughly absorbed. Add the remaining bell peppers
and onions, the cilantro and the jalapeno peppers. Cook for 5 minutes,
then add the tomatoes and the remaining stock and return the chicken
and accumulated juices to the pan. Bring to a boil, reduce heat to
low, and simmer until the chicken is done, about 10 minutes. Serve
hot. 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 the flavors. The dish
works both ways.
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