- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon New Mexican chili powder
- 1 teaspoon Mexican oregano
- 1/2 cup canola oil
- 6 boneless, skinless chicken breast halves
To toast cumin and coriander, saute in dry frying pan on high heat until lightly browned. Cool. In an electric grinder (such as a coffee grinder) or with a mortar and pestle, grind cumin and coriander to a powder. Add remaining spices and grind until all spices are of a consistent texture. Combine spices and canola oil in a bowl. Place chicken pieces in marinade, marinate overnight in the refrigerator.
Preheat the oven to 375 degrees F. In an ovenproof saute pan, over high heat, sear chicken breasts until brown. Place in the oven and cook for 10 to 12 minutes, or until done. Chicken is completely cooked when an instant read thermometer reaches 165 degrees F.
Variation: Chicken breasts can be marked on the grill instead of seared, then cooked for 10 to12 minutes in the oven.
Recipe courtesy of David Wooley, Head Chef of The Fort