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      RECIPE TITLE "Jamaican Chicken Recipe"
    Source: Burt Wolf's Table,
    courtesy of

    yields Serves 4 time--- difficultymoderate


    3 tablespoons vegetable oil
    2 teaspoons ground cumin
    2 teaspoons ground turmeric
    2 teaspoons coriander seeds
    1 cinnamon stick
    1 cup chicken stock
    2 tablespoons coconut milk
    1 clove garlic, minced
    1 tablespoon minced fresh ginger (see Notes)
    1 teaspoon cornstarch dissolved in 1 1/2 teaspoons cold water
    Salt and freshly ground black pepper, to taste
    2 skinless, boneless chicken breasts, fat removed, halved


    In a saucepan over low heat, heat 2 tablespoons of the oil. Add the spices and stir for 1 minute (see Notes).

    Add the chicken stock. Raise the heat and bring the stock to a boil. Boil for 2 minutes. Add the coconut milk, garlic, ginger, cornstarch mixture, and salt and pepper. Reduce the heat and simmer for 2 minutes to thicken. Remove the cinnamon stick. Set the sauce aside.

    In a nonstick sauté pan over medium-high heat, warm the remaining tablespoon of oil. Add the chicken to the pan and cook for 2 minutes. Turn the chicken and cook for 3 minutes more, or until cooked through. Serve the chicken with the reheated sauce on top.

    NOTES: The technique of heating the spices in a little oil at the beginning of a recipe is a traditional Indian method for increasing and blending the flavors.

    Fresh ginger should be minced rather than grated. Grating removes moisture from the ginger and reduces the flavor.

    Recipe reprinted by permission of Doubleday. All rights reserved

      Nutrition Facts
    Makes 4 servings
    Facts per Serving
    Calories: 262 Fat: 14g Carbohydrates: 4g
    Cholesterol: 68mg Sodium: 123mg Protein: 29g
    Fiber: 1g % Cal. from Fat: 48% % Cal. from Carbs: 6%

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