*  Exported from  MasterCook  *
                              Frontier Chicken
 Recipe By     : Paul Prudhomme
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Chicken                          Chile Pepper
                 Hot & Spicy                      Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SEASONING MIX
    2      teaspoons     salt
    1      teaspoon      cardamom -- ground
    1      teaspoon      cayenne
    1      teaspoon      coriander -- ground
    1      teaspoon      cumin -- ground
    1      teaspoon      fenugreek seed -- ground
    1      teaspoon      garlic powder
    1      teaspoon      ginger -- ground
    1      teaspoon      dry mustard
    1      teaspoon      onion powder
    1      teaspoon      black pepper -- ground
    1      teaspoon      white pepper -- ground
    1      teaspoon      dried pasilla chili peppers -- ground
    1      teaspoon      turmeric -- ground
                         CHICKEN PREP
    6                    boned and skinned chicken breast halves
    3      tablespoons   olive oil
    1 1/2  cups          onion -- chopped
    1      cup           yellow bell pepper -- chopped
    2      cups each     red and green bell peppers -- chopped
    1      large         ripe banana -- peeled and sliced
    2      cups          chicken stock
    1      tablespoon    fresh garlic -- minced
    2      tablespoons   fresh ginger -- minced
    2      tablespoons   plus 2 teaspoons all-purpose flour
      1/4  cup           fresh cilantro -- chopped
    2      tablespoons   jalapeno pepper -- seeded and minced
   14 1/2  ounce can     diced tomato
   Combine the seasoning mix ingredients in a small bowl.
   Sprinkle each side of each chicken breast with 1/2 teaspoon of the
 seasoning mix and rub it in well with your hands.
   Heat the oil in a large skillet or 5-quart pot over high heat just until
 the oil begins to smoke, about 4 minutes. Brown the seasoned breasts (in
 batches if necessary) about 2 to 3 minutes per side, then remove them
 from the pan. The oil and tumeric give the chicken a yellow-gold color
 that is really dramatic.
   To the same skillet (or pot) add 1 cup of the onions, 3/8 cup of each
 color of bell pepper, the banana (see note), and the remaining seasoning
 mix. Cook, stirring and scraping occasionally, for 10 minutes. If
 necessary to prevent burning, add 1/4 cup stock and deglaze the pot
 scraping to loosen any brown bits): you may have to lower the heat to
 medium. Add the garlic ginger and flour and stir until the flour is
 thoroughly absorbed. Add the remaining bell peppers and onions, the
 cilantro and the jalapeno peppers. Cook for 5 minutes, then add the
 tomatoes and the remaining stock and return the chicken and accumulated
 juices to the pan. Bring to a boil, reduce heat to low, and simmer until
 the chicken is done, about 10 minutes. Serve hot.
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 Serving Ideas : Serve with basmatti rice
 NOTES : When he prepared the dish, Mr. Prudhomme added the banana much
 later in the recipe so he could demonstrate its tempering affect on the
 flavors. The dish works both ways.