Spiced Chicken Breasts

From Nourishing Traditions by Sally Fallon


  • 6 chicken breasts
  • 4 TBSP grape seed oil
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1/2 tsp dried chile flakes
  • 3 cloves garlic, peeled and mashed
  • 1/2 tsp sea salt


Trim the chicken breasts and pound the chicken lightly with the small prong side of the meat hammer. Mix spices and garlic with oil and brush onto chicken pieces. Marinate chicken breasts in the refrigerator sever hours or over night. Brush a heavy skillet with grape seed oil and allow it to heat up. Pat chicken breasts dry and cook over medium-high heat., two or three at a time, for about 7 minutes per side. Transfer to a heated platter and keep warm in the oven. To serve, slice across the grain and arrange sliced on individual plates

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