Cooking Index - Cooking Recipes & IdeasChili-Rubbed Chicken Breasts W/Tomato Coriander Gravy (Hl) Recipe - Cooking Index

Chili-Rubbed Chicken Breasts W/Tomato Coriander Gravy (Hl)

Type: Chicken, Poultry
Serves: 8 people

Recipe Ingredients

8   Skinless boneless chicken breasts
1/2 cup 118mlChili powder
1 1/2 teaspoons 7.5mlGround allspice
1/4 cup 59mlSweet paprika
1/2 teaspoon 2.5mlGarlic powder
1/2 teaspoon 2.5mlGround black pepper
1 1/2 tablespoons 22mlDry basil leaves
1 tablespoon 15mlDry thyme
1 teaspoon 5mlDry oregano
1 teaspoon 5mlGranulated white sugar
1/4 cup 59mlCanola oil quick tomato coriander gravy
4   Ripe tomatoes (large)
4   Shallots - minced
3 tablespoons 45mlCoriander leaves
1/2 cup 118mlBarbecue sauce
1 tablespoon 15mlExtra virgin olive oil
2 oz 56gLemon juice

Recipe Instructions

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.


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



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