Frontier Chicken

Photo: flickr user Sam Felder

Ingredients

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

1 1/2 cups Onion, chopped

1 cup Yellow bell pepper, chopped

2 cups Red and green bell peppers, chopped

1 lrg 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

1/4 cup Fresh cilantro, chopped

2 tablespoons Jalapeno pepper, seeded and minced

1 ounce x 14 ½ diced tomato

Preparation

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

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 theflavors. The dish works both ways.