FRONTIER CHICKEN

SEASONING MIX

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

 

CHICKEN PREP

    6     boned and skinned chicken breast halves

    3      tablespoons   olive oil

    1- 1/2  cups          onion -- chopped

    1      cup           yellow bell pepper -- chopped

    2      cups each     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

    1/4  cup    fresh cilantro -- chopped

    2      tablespoons   jalapeno pepper -- seeded and minced

   14- 1/2  ounce can     diced tomato

   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 skillet (or pot) add 1 cup of the onions, 3/8 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 1/4 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.