(2.5 cm) piece of ginger
ground coriander seeds
cayenne pepper (to taste)
vegetable or peanut oil
(5 cm) piece of cinnamon stick
skinless, boneless free range chicken breasts
timmed of fat and quartered
juice of 1 lemon
chicken broth or water
fresh cilantro (coriander leaves) for garnish
Combine all the ingredients for the marsala in an electric blender and process until a moist paste is formed.
Heat the oil in a large skillet over moderate heat and add the marsala and cinnamon stick.
Cook, stirring frequently, for 6 to 8 minutes.
Add the chicken pieces and stir until they are coated.
Add the lemon juice, chicken broth, and peppercorns and bring to a boil.
Reduce the heat and simmer covered for 15 minutes.
Remove the lid and let the sauce reduce for about 5 minutes.
Remove and discard the cinnamon stick before serving. Serve with rice, garnished with chopped cilantro.