Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 8-10 oz. chicken breasts Salt and pepper; to taste
-- boneless, skinless Sweet Hot Peach Relish*
2 tb Vegetable oil

------------------------SPICE PASTE-----------------------------
1 tb Minced garlic 1 tb Brown sugar
1 tb Ground cumin 1 ts Ground allspice
1 tb Chili powder 1/4 c Red wine vinegar
1 tb Curry powder 1/4 c White wine
1 tb Crushed coriander seeds Salt and pepper; to taste
1 tb Paprika

*See separate recipe.

In a small bowl, combine all the spice paste ingredients; mix well.
Set aside.

Rub the chicken lightly with the vegetable oil and sprinkle with salt
and pepper. Grill over a medium fire for 7 to 9 minutes per side.

Brush on the spice paste; cook 1 additional minute per side; the paste
should be brown and crusty but not burned and the chicken should be
opaque throughout. Serve with Sweet and Hot Peach Relish.

From _Big Flavors of the Hot Sun_ by Chris Schlesinger and John
Willoughby. New York: William Morrow Company, 1994. In Mary
MacVean's "New Cookbook Features Food with Flavors So Cool, They're
Hot" 10/13/94 AP article in "The (Elizabethtown, KY)
News-Enterprise." Pg. 2D. Posted by Cathy Harned. Submitted By CATHY
HARNED On 10-17-94

Browse by categories