MUSTARD-GINGER CHICKEN (RAI ADRAK-WALLI MURGH)

Mustard-Ginger Chicken (Rai Adrak-Walli Murgh) image

Provided by Craig Claiborne

Time 25m

Yield Six servings

Number Of Ingredients 7

Ingredients

3 skinless, boneless, whole chicken breasts, about 3 pounds total weight
Salt to taste, if desired
1/2 tablespoons whole black peppercorns
3 tablespoons freshly squeezed lemon juice
1 tablespoon coarse-grained prepared mustard (moutarde de Meaux)
1/4 cup hot mustard oil (see note)
2 tablespoons freshly grated ginger

Steps:

Sprinkle the chicken pieces on all sides with salt.
Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan. Or crush them using a mortar and pestle. Or blend them until coarse-fine in a small herb or coffee grinder.
Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.
Heat the mustard oil in a wide skillet and add the sauce. Cook, stirring, about one minute and add the chicken breasts in one layer. Sprinkle the ginger evenly over the chicken. Cook about three minutes and turn the pieces. Cover and cook, turning the pieces occasionally, about 10 minutes.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 577 milligrams, Sugar 0 grams, TransFat 0 grams