Frontier Chicken -

1 teaspoon cardamom -- ground

1 teaspoon cayenne

1 teaspoon coriander -- ground

1 teaspoon cumin -- ground

1 teaspoon fenugreek seed -- ground

1 teaspoon garlic powder

1 teaspoon ginger -- ground

1 teaspoon dry mustard

1 teaspoon onion powder

1 teaspoon black pepper -- ground

1 teaspoon white pepper -- ground

1 teaspoon dried pasilla chili peppers -- ground

1 teaspoon turmeric -- ground

CHICKEN PREP 6 boned and skinned chicken breast halves

3 tablespoons olive oil

1 1/2 cups onion -- chopped

1 cup yellow bell pepper -- chopped

2 cups each red and green bell peppers -- chopped

1 large ripe banana -- peeled and sliced

2 cups chicken stock

1 tablespoon fresh garlic -- minced

2 tablespoons fresh ginger -- minced

2 tablespoons plus 2 teaspoons all-purpose flour

1/4 cup fresh cilantro -- chopped

2 tablespoons jalapeno pepper -- seeded and minced

14 1/2 ounce can diced tomato

1/2 teaspoon of the seasoning mix and rub it in well with your hands. Heat the oil in a large skillet or 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Brown the seasoned breasts (in batches if necessary) about 2 to 3 minutes per side, then remove them from the pan. The oil and tumeric give the chicken a yellow-gold color that is really dramatic. To the same skillet (or pot) add

1 cup of the onions,

3/8 cup of each color of bell pepper, the banana (see note), and the remaining seasoning mix. Cook, stirring and scraping occasionally, for 10 minutes. If necessary to prevent burning, add

1/4 cup stock and deglaze the pot scraping to loosen any brown bits

5 minutes, then add the tomatoes and the remaining stock and return the chicken and accumulated juices to the pan. Bring to a boil, reduce heat to low, and simmer until the chicken is done, about 10 minutes. Serve hot.