| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Coriander seeds |
| 2 |
|
Bay leaves |
| 2 |
ts |
Black peppercorns |
| 4 |
|
Whole cloves |
| 3 |
lg |
Whol boneless chicken breasts with skin; (about 10 ounces |
|
|
; each), halved |
| 1 1/2 |
ts |
Salt |
|
|
Creole Sauce with Yellow Peppers as an |
|
|
; accompaniment |
|
|
Thyme sprigs for garnish |
INSTRUCTIONS
In an electric spice grinder or blender grind fine coriander seeds, bay
leaves, peppercorns, and cloves. Pat chicken dry and rub ground spices and
salt all over it. Grill chicken on an oiled rack 4 inches above glowing
coals 5 minutes on each side, or until cooked through. Alternatively, grill
chicken in a preheated well-seasoned ridged grill pan.
Serve chicken with Creole sauce and garnish with thyme sprigs.
Serves 6.
Gourmet May 1994
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