Cardamom Fennel Crusted Chicken


Cardamom Fennel Crusted Chicken 

2 large chicken breasts
1 tsp. fennel seeds
1 tsp. cardamom pods
1 tsp. pink Himalayan sea salt crystals
1 tsp. pink peppercorns

2 large sweet bell peppers (red, orange, yellow, purple, etc.), halved

 

Preheat grill to medium heat.  
Using a mortar and pestle, grind spices together into a semi-fine powder.  
Carefully “crust” each breast on both sides.


Transfer chicken to grill and cook on low heat until thoroughly cooked through (don’t mess around with chicken – be sure to really cook these babies well), but still rather moist ~ this is an art form, I believe ~ moist but fully cooked chicken.


Meanwhile, on a separate burner, cook the bell pepper halves, flipping once, until soft.

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