Thursday, October 15, 2009

Spicy Chicken

This week I made a delicious chicken main dish. Actually made it up, and it turned out great.

Spicy Chicken

2 skinless, boneless chicken breasts
1 Tbsp butter
2 garlic cloves, minced
1 tsp cumin
1 tsp turmeric
2 tsp Madras curry powder
1/2 c. lemon juice

Put stove top/over casserole dish on stove top. Add butter on medium heat; when it is melted, add garlic, cumin, turmeric, curry, and allow to cook for 3 minutes. Add lemon juice and chicken breasts. Turn chicken to coat with spices and butter; allow to brown on each side. Then put in oven at 300 for 30 minutes.

The result is a spice, juicy dish for two, with few calories or fat. Add salad and rice or vegetable, you're good to go.

Note: I used good-sized breasts; if your chicken breasts are smaller, cook for only 20 minutes. You don't want to dry them out, but the lemon juice should help keep them jucy and give the meat a tangy flavor.

I love cooking with chicken because there is so much you can do with it, no matter whether it is a complete roast chicken or pieces. Lemon, white wine, salsa, tomatoes, broth, and nearly every spice known to mankind. Humankind. I also made chicken soup this past weekend--spicy chicken soup, using red pepper flakes and garlic (d'you ge tthat I like my food spicy? Deifnitely this week when I am fighting congestion and allergies).


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