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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Creole Sauce: 2 medium onions, peeled and chopped 1 yellow bell pepper, stemmed, seeded and chopped 1 stalk celery, chopped 4 cloves garlic, peeled and minced 2 tbsp. olive oil 28 ounce can chopped tomatoes, drained 1 cup chicken broth 1/2 tsp. dried thyme
Chicken: 2 tsp. coriander seeds 2 bay leaves 2 tsp. whole black peppercorns 4 whole cloves 6 boneless, skinless chicken breast halves, about 6 ounces each 1 1/2 tsp. salt
Directions
For Creole Sauce: Combine onions, bell pepper, celery, garlic and olive oil in a large saucepan over medium low heat. Cook about 10 minutes, stirring occasionally, until celery is tender. Add tomatoes, broth and thyme. Simmer about 25 minutes until most of the liquid is evaporated, stirring occasionally.
For Chicken: Prepare grill. Combine coriander seeds, bay leaves, peppercorns and cloves in a blender. Blend spices until finely ground. Stir in salt. Rub the spice mixture all over the chicken. Place spiced chicken on an oiled grill rack. Grill chicken about 5 minutes per side until cooked through. Divide chicken between plates and spoon Creole sauce over. Serve immediately.
Serves 6.
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