A spicy dish from the Islands.
We served it with a dish of cooked potatoes cut in cubes with rosemary and garlic, and a dish of cooked, sliced zucchini with tomato paste and herbs.
lemi meli moa (Hawiian)
Serves 3
3 boneless, skinless organic or free-range chicken breasts, pounded thin
1 Tbs. (15 ml) olive oil use over the cutlets
2 Tbs. (30 ml) olive oil for frying
1 tsp. (5 ml) each: ground cumin and paprika
1/2 tsp. (2,5 ml) ground coriander
2 Tbs. (30 ml)* honey
1 Tbs. (15 ml)* organic lemon juice
2 pinches of cayenne pepper or to taste
* double the honey and lemon juice for more sauce
* double the honey and lemon juice for more sauce
'ekahi 1. Moisten chicken cutlets with olive oil, sprinkle with cumin, paprika, and coriander OR mix together in a bowl and pour over the cutlets.
'elua 2. Heat the olive oil in a large skillet over medium-high heat.
'ekolu 3. Add chicken cutlets, cook 2-4 minutes on each side until they are not pink when cut into them.
'eha 4. Rest on a platter.
'elima 5. Add honey, lemon juice, and cayenne to a small pot, warm slightly, stir the mixture.
'eono 6. Either drizzle the honey over the cutlets OR add to the skillet and place the cutlets in the skillet for a minute on each side to form a honey glaze.
We served it with a dish of cooked potatoes cut in cubes with rosemary and garlic, and a dish of cooked, sliced zucchini with tomato paste and herbs.
Hawaii's state flower: hibiscus
