1 tablespoon vegetable oil
2 tablespoons Cumin seeds
2 tablespoons garlic powder
2 tablespoons chili powder
1 tablespoon hot curry powder
1 teaspoon dried parsley
1 teaspoon chopped fresh thyme
1 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 egg, lightly beaten
1 tablespoon olive oil
2 tablespoons paprika
1 teaspoon ground red pepper
2 tablespoons vegetable oil
1 cup chopped fresh cilantro
1 1/4 cups cooked chicken pieces
1 cup chopped fresh parsley
Heat oil in a saucepan over medium heat. Saute the cumin, garlic powder, chili powder, hot curry powder, parsley, thyme, red pepper flakes, chicken pieces and olive oil in that order, giving each one its own juice. Cook and stir for about 5 minutes. Remove from heat and strain through a fine mesh strainer into a large bowl.
Return the chicken breasts to the pan and fold half into the sauce. Beat together the egg, olive oil, paprika or brown sugar in a separate bowl, spoon over the chicken. Cream egg yolks with a pastry blender. Press the egg yolks into the sauce mixture to coat; set aside.
Return the chicken breasts to the pan with the sauce and heat well. Turn a few times, until well coated. Transfer all breasts to the pan while swirling with egg. Serve hot on a sheet of waxed paper, until chicken is cooked through and juices run clear.
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