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olive oil garlic roma orange wedges fresh rosemary thyme salt ground almonds all-purpose ground cumin curry powder ground turmeric salt ground black pepper skinless olive oil clarified butter
Viewed: 51 - Published at: 3 months agoIngredients
- 1/4 cup olive oil
- 2 cloves garlic, chopped
- 2 cups roma (plum) tomatoes, diced
- 1 cup diced orange wedges
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/8 teaspoon salt
- 1 cup ground almonds
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground cumin
- 1/8 teaspoon curry powder
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
- 1/4 cup olive oil
- 1/4 cup clarified butter
Method
- To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat.
- Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together.
- Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes.
- Set aside and keep warm.
- To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper.
- Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).
- When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.