4 boneless skinless free-range chicken breasts
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 teaspoon cumin
½ teaspoon sweet paprika
½ teaspoon coriander
¼ teaspoon cinnamon
1½ teaspoons minced fresh gingerroot
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro
Arrange the chicken in a shallow baking pan. Heat the olive oil in a medium skillet over medium heat. Sauté the cumin, paprika, coriander, cinnamon, and gingerroot in the hot oil for about 1 minute. Remove from heat; stir in the lemon juice and cilantro. Cool slightly and pour over the chicken, turning to coat. Chill, covered, for 20 minutes. Return the chicken to the skillet over medium heat. Cook, turning occasionally, for about 5 minutes on each side, or until a fork can be inserted easily and the juices run clear. Serve topped with Mint Relish and garnished with mint sprigs and lemon slices.
Yield: 4 servings
Mint Relish
1 cup finely diced ripe mango
½ cup finely diced red bell pepper
⅓ cup finely diced red onion
1 tablespoon finely chopped fresh mint
1 jalapeño pepper, seeded, minced
½ teaspoon minced gingerroot
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Combine the mango, bell pepper, onion, mint, jalapeño, gingerroot, lemon juice, and olive oil in a small bowl; mix well. Chill, covered, until serving time.
Adapted from a recipe found on EatChicken.com