Martha Stewart Living, June 2000
Yield Serves 6
2 teaspoons coarse salt
1 1/4 teaspoons freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons ground cumin
1/2 teaspoon crushed red-pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
1/4 cup light-brown sugar, packed
3 whole boneless skinless chicken breasts, split
2 cups uncooked basmati rice
1 pineapple, peeled, cored, and cut into 1/2-inch cubes
1/2 cup fresh cilantro leaves, coarsely chopped
1 red bell pepper, seeded and cut into 1/4-inch dice
1 1/2 teaspoons extra-virgin olive oil
1 lime, cut into wedges, for garnish
In a small bowl, combine 1 1/2 teaspoons
salt, 1 teaspoon pepper, thyme, cumin, red
pepper, garlic powder, paprika, cloves,
nutmeg, allspice, and light-brown sugar.
Set spice mixture aside.
Place 2 chicken breasts between layers of
plastic wrap. Pound chicken to a 1/2-inch
thickness. Transfer to a glass baking dish,
and repeat with remaining breasts. With all
the spice mixture, rub breasts on both sides.
Cover with plastic wrap; chill 30 minutes.
Bring a medium saucepan of water to a
boil. Stir in the rice, and reduce to a simmer.
Cook until rice is tender but still firm,10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple,
cilantro, bell pepper, and olive oil. Season
with remaining 1/2 teaspoon salt and 1/4 teaspoon
black pepper. Cover, and chill.
Heat a grill or heavy grill pan over medium-high heat. Cook the chicken until
it is browned on both sides and cooked
through, 4 to 5 minutes on each side.
Serve with the cooled pineapple rice and