2 tablespoons olive oil
4 cloves garlic
5 green onions, chopped
4 ounces root vegetable
2 tablespoons lemon juice
1 1/2 teaspoons ground turmeric
2 teaspoons dry mustard
2 teaspoons cayenne pepper
1/4 tsp salt
ground black pepper to taste
1 1/2 cups boneless, skinless chicken breast halves, cut into 1/4 inch cubes
1/4 cup sun-dried tomatoes - washed, dried, and dried
1/4 cup oil for frying
Heat oil in a large saute pan over medium. Cook garlic and green onions in juice until light brown, 3 to 5 minutes. Stir in chicken, rosemary and turmeric. Stir thoroughly.
Add lemon juice and allow to reduce by half. Add salt and ground black pepper; liquid has almost evaporated, and then add brandy. Simmer and cook 2 minutes, or until sauce is almost done; stir in salt and ground black pepper, closing the door on any thickened sauce, and leaving the pan a medium yellow color.
Transfer chicken into a large skillet. Add 1 teaspoon cayenne pepper, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt. Cook over medium-high heat until very thickened. Remove from heat, drain, add tomato sauce in a small amount, reserving about 2 tablespoons oil in the skillet. Discard remaining oil. Transfer chicken to a bowl, sprinkle with 1/4 cup sun-dried tomatoes.
Heat olive oil in skillet until just hot. Stir in tomatoes; saute for about 10 minutes. Add reserved 1/2 cup vegetable oil to skillet, and continue cooking over low heat for about 5 to 10 minutes.
Return situation to green-chile-flavor-sauce mixture along with sauce, water, and tomato sauce mixture, and mix together. Serve warm.