Chili-Rubbed Chicken Breasts W/Tomato Coriander Gravy (Hl) Recipe - Cooking Index
Chili-Rubbed Chicken Breasts W/Tomato Coriander Gravy (Hl) Recipe - Cooking Index
| 8 | Skinless boneless chicken breasts | |
| 1/2 cup | Chili powder | |
| 1 1/2 teaspoons | Ground allspice | |
| 1/4 cup | Sweet paprika | |
| 1/2 teaspoon | Garlic powder | |
| 1/2 teaspoon | Ground black pepper | |
| 1 1/2 tablespoons | Dry basil leaves | |
| 1 tablespoon | Dry thyme | |
| 1 teaspoon | Dry oregano | |
| 1 teaspoon | Granulated white sugar | |
| 1/4 cup | Canola oil quick tomato coriander gravy | |
| 4 | Ripe tomatoes (large) | |
| 4 | Shallots - minced | |
| 3 tablespoons | Coriander leaves | |
| 1/2 cup | Barbecue sauce | |
| 1 tablespoon | Extra virgin olive oil | |
| 2 oz | Lemon juice |
Combine all the dry herbs and spices in a bowl and mix well.
Make the Tomato Coriander Gravy and reserve warm.
Dredge the chicken breasts in the chili rub mix and allow to rest refrigerated for 20 minutes. Overnight is also okay. Coat the breasts with some canola oil and proceed to grill. For a medium thick breast, cooking time should be in the 7 to 8 minute window.
Slice the cooked breasts on a clean cutting board.
Fan on a plate and sauce on top of the breast with the gravy.
QUICK TOMATO CORIANDER GRAVY
De-core the tomatoes and medium dice them.
Very roughly chop the coriander leaves and reserve.
In a non-reactive sauce pan, beat the extra virgin olive oil and add the diced tomatoes. Cook for 3 minutes. Add the minced shallots and continue to cook for an additional minute. Add the lemon juice, barbecue sauce and coriander leaves. Finish cooking for a final minute.
Yield: 1 quart (serves 8)
Courtesy Chef John Schenck, Clementine Restaurant
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Source:
RECIPE FOR HEALTH SHOW #RHH297
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