Frontier chicken

4 Servings

Ingredients

Quantity Ingredient
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
1½ cup Onion; chopped
1 cup Yellow bell pepper; chopped
2 cups Red and green bell peppers; chopped
1 large Ripe banana; peeled and sliced
2 cups Chicken stock
1 tablespoon Fresh garlic; minced
2 tablespoons Fresh ginger; minced
2 tablespoons Plus 2 teaspoons all-purpose flour
¼ cup Fresh cilantro; chopped
2 tablespoons Jalapeno pepper; seeded and minced
1 14 1/2 ounce diced tomato

Directions

SEASONING MIX

CHICKEN PREP

Combine the seasoning mix ingredients in a small bowl. Sprinkle each side of each chicken breast with ½ 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, ⅜ 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 ¼ 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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