Weekly Recipe: Simple Spiced Chicken Breasts

 

Tonight’s dinner is just as easy as last week’s and takes such simple ingredients that you most likely already have everything you need beyond the chicken! It is a big hit with my husband, very healthy, and takes very little time to prepare. However, it will have more flavor if you be sure to prepare the chicken in the marinade well before cooking.

This recipe came from a fantastic cookbook, Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, and is a staple in our house. It not only contains hundreds of super healthy meals, but the author, Sally Fallon, also spends a great deal of time explaining so much more beyond recipes. It is a great read on everything from the health benefits of pretty much every natural food, to how to prepare them in the healthiest fashion, versus the world of junk food perpetuating American culture. I highly recommend you pick it up if you don’t already have it. The information it contains is invaluable even if you never use the recipes!

Here is the recipe as it is written in the book, (to serve 6) but I just half the ingredients and it seems like a good amount for just the two of us.

SPICED CHICKEN BREASTS

6 chicken breasts with skin on (skin on is up to you)

4 tbls extra virgin olive oil

1 tsp turmeric

1 tsp cinnamon

1 tsp ground cumin

1 tsp paprika

1 tsp curry powder

½ tsp dried red chile flakes

3 cloves garlic, peeled and mashed

½ tsp sea salt

 

Trim the chicken breasts and pound lightly with the small prong side of a meat hammer (I just use the bottom of a fry pan to pound it). Mix spices and garlic with olive oil and brush onto chicken pieces. Marinate chicken breasts in refrigerator several hours or overnight.

Brush a heavy skillet with olive oil and allow it to heat up. Pat chicken breasts dry and cook over medium high flame, for about seven minutes per side (2 or 3 breasts at a time if making more). Transfer to a heated platter and keep warm in the oven (again, if you are making more than 2 or 3)

To serve, slice across the grain and arrange slices on individual plates. Dribble the marinade over the chicken.

Sally suggests serving with rice, but you can serve it with whatever you like! Enjoy!

 

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