Spicy Nut Covered Breasts Chicken Exotica

With a mortar and pestle, you can pound out those frustrations. Has someone let you down? Let the nuts have it! I serve this chick dish to my girlfriends along with a good bottle or two of Merlot.

½ cup Peanuts or Cashews
2 tsp Cumin
2 tsp Garam Marsala (it’s a spice mix)
1 tsp Yellow Curry Powder (mild)
1 tsp Cinnamon
1 tsp Salt
2 tsp Brown Sugar
1 Tbsp Olive Oil & 1 Tbsp Sesame Oil
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(if they’re bigguns, cover them in wrap and pound to ½” thick with a mallet so that they cook evenly. If you haven’t got a mallet a cast iron fry pan will do it.)

Pound your nuts with a mortar and pestle, or use a coffee grinder, or chop. We’re creating a paste so the nuts end up fine. Mix in the spices and sugar with a fork. Drizzle in oil to make a paste.

Massage the paste onto your breasts, both sides. Wrap and refrigerate to marinate for a minimum of 8 hours.

Heat a splash of oil in a pan to sear both sides of the meat, then turn to low heat, put on a lid, and cook for 8-10 minutes on each side. Timing depends on the thickness of the breasts. Thick ones take longer. Knife one. If the juice runs out clear, it’s done. If it runs out bloody, it’s not done. Don’t do this more than you need to otherwise you’ll end up with dried out breasts. No one wants that!

This dish is lovely with a simple salad of tossed greens and a lemon butter couscous.  It’s also fabo cold, sliced on the diagonal, as a salad topper.  Serves 4.

PS.  The Man says its a TEN of the Sticky Scale and I do concur!