COMMENT:
There are hundreds of interesting combinations of spices, herbs,
and seasonings used to coat meats and seafood to create unique or
regional flavors. This six-spice rub combines many of the ethnic
flavors found in the cultures surrounding New Orleans and is one
of my favorites.
INGREDIENTS:
- 4 boneless chicken breasts
- 1/4 cup vegetable oil
- 2 tablespoons Steen’s 100% Pure Cane Syrup
- 2 tablespoons balsamic vinegar
- For the spice rub
- 3 tablespoons curry powder
- 3 tablespoons ground cumin
- 2 tablespoons allspice
- 3 tablespoons paprika
- 2 tablespoons powdered ginger
- 2 tablespoons Zatarain’s Creole Seasoning
METHOD:
Mix all the spices together well. Add oil, cane syrup and balsamic
vinegar. Prior to sautéing or grilling, rub the chicken breast
well with the spice rub. Sauté (using a non-stick frying
pan for best results) or grill for 7 to 10 minutes on each side.
I especially like to serve this spice encrusted chicken over a generous
serving of Zatarain’s Jambalaya or Zatarain’s Dirty
Rice.
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