The purple scallions at Headhouse Market have a mild, sweet taste and a beautiful deep color. Substitute green onions if you can't find their purple cousin.
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons grated lime rind
1/4 cup fresh lime juice, divided
4 teaspoons honey, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
3 peaches, pitted and quartered
1/2 cup chopped fresh cilantro
1 tablespoon extra-virgin olive oil
2 large purple scallions or spring onions, thinly sliced
Lime wedges (optional)
How to Make It
Place first 3 ingredients in a small skillet over medium heat; toast, shaking the pan occasionally, for 2 minutes or until fragrant. Remove from heat; coarsely grind spices using a mortar and pestle or spice grinder.
Combine 2 teaspoons spice mixture, lime rind, 2 tablespoons juice, 2 teaspoons honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add chicken; toss to coat. Let stand 10 minutes.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 12 minutes or until a thermometer registers 155°, turning once. Transfer chicken to a plate; let stand 5 minutes. Thinly slice each chicken breast across the grain.
Recoat pan with cooking spray. Add peaches; grill 3 minutes, turning once to mark the cut sides. Transfer peaches to a cutting board; coarsely chop. Transfer peaches and their juices to a large bowl. Add remaining 1 teaspoon spice mixture, remaining 2 tablespoons lime juice, remaining 2 teaspoons honey, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cilantro, olive oil, and scallions. Serve chicken with salsa and lime wedges, if desired.
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This was a delightful meal both my husband and I loved. The toasted cumin/coriander/fennel blend is the flavor that shines though most and ties the chicken and peach salsa together. Although after measuring and toasting the individual spices and grinding, I had more "spice mixture" than the recipe supposed, so I distributed it between the chicken marinade and salsa. The fennel was the all-star, really bridging the sweet & savory of the two elements, in addition to grilling the peaches in the chicken juices. I misread the recipe and added 2 tbsp honey rather than 2 tsp to the chicken, but it just cooked off and didn't make it taste any sweeter than it should have - if anything it helped to carmelize the chicken even more; I used a grill pan, not a BBQ. I served over black beans for a filling yet healthy dinner. If any criticism, I'd suggest adding the cilantro after mixing the peach salsa for max flavor and freshness.
This is Delicious! Used ground cumin and coriander. Didn't use fennel didn't have. Would grill peaches first to let cool to dice. Would also add jalapeño to salsa. But so delicious and fresh. I bet would also be good on pork.
Didn't have whole corriander or whole cumin, so substituted 1 tsp ground of each (still toasted it with the whole fennel). For the salsa, I used white peaches, yellow peaches and nectarines. I also unintentionally let the chicken marinade longer than 10 minutes - probably about an hour. I made two versions of this: one for me and one for a relative on a no-sugar-or-salt-added diet (omitting the salt and honey for both the marinade and the salsa). Both versions turned out to be very delicious. The chicken was tender and popping with flavor, and the salsa, while fresh and satisfying on its own, was a fantastic complement when eaten with a bite of the chicken. I would definitely make this again. It was a crowd-pleaser in our 3 adult and 2 child home.
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