Pan-Smoked Spiced Chicken Breasts with Fruit Salsa



U.S. Metric Ingredients
2 tbsp 30 mL Paprika
tsp 7 mL Ground cumin
¾ tsp 4 mL Dried thyme
tsp 7 mL Ground coriander
tsp 7 mL Salt
¾ tsp 4 mL Pepper
12 12 Chicken breasts, boneless and skinless, about 5 oz (150 g) each
as needed as needed Vegetable oil
2 lb 4 oz 1.1 kg Wheatberries with Pecans and Poblanos
24 oz 725 g Fruit Salsa
as needed as needed Cilantro sprigs for garnish (optional)



  1. Combine the paprika, cumin, thyme, coriander, salt, and pepper.
  2. Coat the chicken breasts with the spice mixture.
  3. Brush lightly with oil. Allow to marinate, refrigerated, 3–4 hours.
  4. Set up a smoke-roasting system as shown in Figure 18.1. Heat the pan of wood chips or sawdust on top of the stove until smoke appears. Lay the chicken breasts on the rack, cover, and turn the heat to medium-low. Smoke-roast 10 minutes.
  5. Transfer the pan to an oven preheated to 400°F (200°C) and roast another 10 minutes.
  6. For each portion, place a 3-oz (90-g) portion of wheatberries on the center of a plate. Slice a chicken breast on the diagonal and arrange the slices, overlapping, on top of the wheatberries. Spoon 2 oz (60 g) salsa next to the chicken and wheatberries. Garnish with cilantro.

Per serving: Calories, 200; Protein, 29 g; Fat, 6 g (27% cal.); Cholesterol, 80 mg; Carbohydrates, 7 g; Fiber, 1 g; Sodium, 360 mg.