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Frontier Chicken

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Frontier Chicken is original from northern Pakistan, south Asian. It has become popular in the US, Canada and the UK. The unusual combination of flavors, spicy and the sweetness from the banana and peppers creates a unique balance.













Trans-fat Free, Good source of fiber


Seasoning mix
2 teaspoons salt
1 teaspoon cardamom seeds
1 teaspoon cayenne pepper
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon fenugreek seeds
1 teaspoon garlic powder
1 teaspoon ginger
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon pasilla chiles
1 teaspoon turmeric
6 each chicken breast halves, boneless, skinless
3 tablespoons olive oil
1 ½ cups onions
1 cup sweet yellow bell peppers
2 cups sweet red bell peppers
2 cups green bell peppers
1 large bananas
ripe, peeled, sliced
2 cups chicken broth
1 tablespoon garlic
fresh, minced
2 tablespoons ginger
fresh, minced
2 tablespoons all-purpose flour
2 teaspoons all-purpose flour
¼ cup cilantro
fresh, chopped
2 tablespoons jalapeño pepper
seeded and
14 ½ ounce tomatoes


Combine the seasoning mix ingredients in a small bowl.

Sprinkle each side of each chicken breast with ½ 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, ⅜ 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 ¼ cup stock and deglaze the pot scraping to loosen any brown bits): you may have to lower the heat to medium.

Add the garlic ginger and flour and stir until the flour is thoroughly absorbed.

Add the remaining bell peppers and onions, the cilantro and the jalapeno peppers.

Cook for 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.


* not incl. in nutrient facts

Add review




, Pakistan
 over 1 year ago

Great recipe

Richmond, United States
 over 1 year ago

"To the same skillet (or pot) add 1 cup of the onions, ⅜ cup of each color of bell pepper, the banana (see note)"

Where's the note??????

Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 32232% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 974mg 41%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 19%
Sugars g
Protein 64g
Vitamin A 46% Vitamin C 195%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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