Recipe: Mulucalong Chicken

MULUCALONG CHICKEN

FOR THE SEASONING MIX:
2 tablespoons Chef Paul Prudhomme's Poultry Magic
1 and 1/2 teaspoons turmeric
1 and 1/2 teaspoons dried leaf cilantro
1/2 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon curry powder
FOR THE CORN PUREE:
2 cups corn kernels (preferably fresh, about 4 ears)
5 and 1/2 cups defatted chicken stock, in all
FOR THE CHICKEN:
8 boneless, skinless chicken breasts, all visible fat removed
Olive oil spray
2 cups chopped onions
2 teaspoons grated lemon peel
Juice of 1 lemon (about 3 tablespoons)
1 red bell pepper, seeded, stemmed and cut into strips
2 packets Equal or other low calorie sweetener

Combine the ingredients for the seasoning mix in a small bowl; set aside.

Place the corn kernels with 1/2 cup stock in a blender and process about 2 minutes. (Mixture should be somewhat coarse, not smooth); set aside.

Place chicken breasts in a bowl, coat them with 2 tablespoons of the seasoning mixture, and rub in thoroughly with your hands.

Preheat a large pot or Dutch oven (preferably cast iron) over high heat. Lightly spray each chicken breast with olive oil spray on one side, and place sprayed-side-down in a single layer in the heated pot. When brown on the first side, turn (no need to spray again) and brown the second side. While the second side is browning, add the chopped onions. Remove the chicken when brown.

Cover the brown on the bottom of the pot with the onions and cook 2 minutes, or until onions are sticking hard.

Stir the pureed corn into the onions, add 2 teaspoons seasoning mix and scrape the bottom of the pot well. (You may need a metal spatula to do this properly.) Cook, scraping from time to time, 6 to 7 minutes or until the corn looks almost like a golden brown roux.

Add the remaining seasoning mix, the lemon peel and lemon juice and cook 1 minute.

Stir in 2 cups stock, scrape the bottom and bring to a boil. Add the remaining 3 cups stock, stir well and cook, uncovered, 15 minutes.

Add the chicken breasts and red peppers, cover and cook 5 minutes, or until chicken is tender and juicy. Turn off heat and stir in the Equal.

TO SERVE:
Place one chicken breast on each plate and add 1/2 cup of sauce. Top with 2 or 3 strips of red pepper.

Makes 8 servings (1 cup each)
Source: Chef Paul Prudhomme