- 1 onion , chopped
- 2 cloves of garlics , finely minced
- 2 tbsps butter
- 3/4 tsps ground cinnamon
- 1/4 tsps ground ginger
- 1/4 tsps cayenne pepper, or to taste
- 2 cups tomato sauce
- 2 tbsps dark honey
- 1 sea salt to taste
- 1 freshly cracked black pepper , to taste
- 8 chicken breast halves , boneless, skinless
- 3 tbsps Olive oil
- 2 tbsps sesame seeds, toasted
- 2 tbsps chopped fresh cilantro leaves
1. In a food processor, process the onion and garlic until a coarse paste forms. In a saucepan, heat the butter over medium heat. Add the onion-garlic puree and sauté for about 10 minutes, or until tender. Stir in the cinnamon, ginger, and cayenne and sauté for about 2-3 minutes. Add the tomato sauce and honey and simmer for 5 minutes. Taste and season with salt and pepper.
2. Preheat the oven to 350 degrees F. Blot the chicken dry with paper towels and season with salt and pepper. In a skillet, heat half of the olive oil over medium-high heat. Add half of the chicken pieces to the pan and sauté on one side for about 2-3 minutes, until browned. Turn the chicken over and sauté on the second side for another 2-3 minutes, until browned. Reduce the heat if necessary to avoid scorching the chicken. Transfer the chicken to a baking dish. Repeat the browning process with the remaining oil and chicken and transfer it to the baking dish.
3. Spoon the sauce over the chicken and bake it for 15 minutes, or until the chicken is cooked through (the internal temperature should be at least 180 degrees F).
4. Sprinkle the chicken with the sesame seeds and cilantro and divide it among serving plates.
Serves: 8
Source: Cooking at the CIA, Sponsored by Cuisinart
