CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Cornish |
India, Poultry |
4 |
Servings |
INGREDIENTS
1 |
oz |
Dried chile pepper, of |
|
|
choice |
2 |
T |
Fresh cilantro leaves |
1 |
T |
Fresh mint leaves |
1 |
pn |
Salt |
1 |
|
Clove garlic |
2 |
T |
Oil, approximate |
20 |
oz |
Chicken breast, four |
|
|
fillets |
3 |
T |
Honey |
2 |
T |
Dry sherry |
2 |
T |
Harissa sauce, see above |
|
|
Salt |
INSTRUCTIONS
Soak the chiles in warm water for 1 hour. Drain and puree with the
other ingredients, adding only enough oil as is necessary to create a
paste. To reduce the calories from fat content, use a little oil and
lots of broth to form a paste. Preheat oven to 400degF. Place the
chicken breasts on a roasting pan. Mix honey, sherry, and harissa.
Brush on the sauce. Coat both sidesof the breast. Season with salt.
Roast about 15 minutes. (If the meat is not done, still remove from
the oven and cover with foil. The chicken will continue to cook while
it is resting.) Serve with Couscous 'cooked' with orange juice and
cilantro; steamed yams on a bed of wilted spinach. The chicken tends
toward the dry side. Serve with a creamy raita. See Basic Flavorings:
Chiles (1996) Clare Gordon-Smith (ed). Variation: Add sun-dried tomato
crumbs to the soaking chiles. For poultry, use chicken with or without
skin, quail, or cornish hen. Make extra harissa. It is also good on
grilled pork. Recipe by: Basic Flavorings: Chiles Posted to MC-Recipe
Digest V1 #1069 by KitPATh <phannema@wizard.ucr.edu> on Jan 31, 1998
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