Ingredients
- Roasted Onion Sauce
- ¼ cup (50 mL) vegetable oil
- ½ cup (125 mL) finely chopped onion
- 2 cloves garlic, sliced 1 tbsp (15 mL) grated ginger
- ½ tsp (2 mL) cumin seeds
- 1 tbsp (15 mL) Segar's Spice Mixture (recipe follows)
- ½ cup (125 mL) chicken stock
- ¼ cup (50 mL) whipping cream
- ¼ tsp (1 mL) cayenne
- 1 tsp (5 mL) ground cardamom
- Salt and freshly ground pepper
- 4 boneless chicken breasts, skin on
- Kosher salt and cracked black pepper
- Segar's Spice Mixture
- 3 tbsp (45 mL) coriander seeds
- 3 tbsp (45 mL) cumin seeds
- 1 tsp (5 mL) whole cloves 1 tsp (5 mL) fennel seeds
- 1 tbsp (15 mL) chili flakes
- ¼ tsp (1 mL) turmeric
- 1 . Lightly toast coriander, cumin, cloves and fennel in a skillet for 2 minutes over medium heat, or until fragrant. Stir in chili flakes.
- 2 . Grind toasted spices together in a spice grinder or using a mortar and pestle.
- 3 . Add turmeric and stir to combine.
Preparation
Step 1
1. Heat 2 tbsp (25 mL) oil in skillet on medium heat. Add onion and sauté onions over medium heat for 2 minutes. Add the garlic and ginger and sauté for another minute or until golden. Add cumin and the spice mixture and continue to cook for 1 to 2 minutes, or until fragrant.
2. Add the stock, cream, cayenne and cardamom. Cook for another 2 to 3 minutes or until flavours have melded and sauce has thickened slightly. Season with salt and pepper to taste. Reserve.
3. Preheat oven to 400º F (200ºC).
4. Heat a 10-inch (25-cm) ovenproof sauté pan to medium-high heat and add remaining 2 tbsp of vegetable oil. Season each chicken breast with salt and pepper.
5. Add chicken breast in a single layer, skin-side down, and leave to brown for 1 to 2 minutes. Turn over, cover with a lid and place in oven for 8 to 10 minutes.
6. Serve sauce around chicken and garnish with warm potato and asparagus salad (recipe follows).