1 tablespoon chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons thyme
1 teaspoon paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
1/3 cup diced fresh ginger
6 large slices red onion
2 tablespoons butter
3 tablespoons lemon juice
3 Granny Smith apples, peeled, cored, thinly sliced
1/3 cup light brown sugar
parsley sprigs for garnish, optional


1. In small bowl, make jerk seasoning by mixing together chili powder, curry powder, thyme leaves, paprika, pepper, cumin, garlic, salt, allspice and cayenne pepper. Sprinkle on chicken, coating both sides.
2. In large skillet, heat oil over medium high heat. Add chicken and ginger; cook about 10 minutes or until fork can be inserted in chicken with easeand juices run clear. Remove chicken from skillet and keep warm.
3. In same skillet, place red onion and cook, turning once, until tender, about 3 minutes. Remove onions from skillet and set aside.
4. In same skillet, heat butter over medium heat until melted; add lemon juice and apples. SautÈ until apples begin to soften. Add brown sugar and cook until liquid is reduced and thickens. Arrange onion slices on serving platter, top with chicken and apple mixture. Garnish, if desired, with parsley.
In the following recipe the chicken is rubbed with a dry seasoning mixture called Jamaican jerk seasoning. Originating in the Carribean, it can either be rubbed directly onto the meat or can be combined with a liquid to create a marinade.
Gingered Jamaican Jerk Ch
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