Mustard-Ginger Chicken (Rai Adrak-Walli Murgh)

• 3 skinless, boneless, whole chicken breasts, about 3 pounds total weight
• Salt to taste, if desired
• 1/2 tablespoons whole black peppercorns
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon coarse-grained prepared mustard (moutarde de Meaux)
• 1/4 cup hot mustard oil (see note)
• 2 tablespoons freshly grated ginger

1. Sprinkle the chicken pieces on all sides with salt.
2. Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan.
3. Or crush them using a mortar and pestle.
4. Or blend them until coarse-fine in a small herb or coffee grinder.
5. Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard.
6. Stir to blend.
7. Heat the mustard oil in a wide skillet and add the sauce.
8. Cook, stirring, about one minute and add the chicken breasts in one layer.
9. Sprinkle the ginger evenly over the chicken.
10. Cook about three minutes and turn the pieces.
11. Cover and cook, turning the pieces occasionally, about 10 minutes.

skinless, salt, whole black peppercorns, freshly squeezed lemon juice, coarsegrained prepared mustard, hot mustard oil, ginger

Taken from cooking.nytimes.com/recipes/2846 (may not work)