|(Michele Mcdonald for The Boston Globe)|
|2 1/2||tablespoons ground cumin|
|2||tablespoons ground coriander|
|1||teaspoon ground cinnamon|
|1||teaspoon ground allspice|
|1/2||teaspoon ground cloves|
|1/2||teaspoon chili powder|
|1/2||teaspoon cayenne pepper|
|1/2||teaspoon whole fennel seed|
|Freshly ground black pepper, to taste|
1. In a bowl, stir together the cumin, coriander, cinnamon, allspice, paprika, cloves, chili powder, cayenne, fennel seed, and black pepper.
2. If making in advance, store in an airtight container.
CHICKEN AND SAUCE
|2||large boneless chicken breasts (about 8 ounces each)|
|Juice of 1 Meyer lemon (or substitute regular lemon)|
|Pinch of crushed red pepper|
|2||tablespoons olive oil|
|4||wedges of Meyer or regular lemon (for garnish)|
1. Holding a knife blade parallel to the cutting board, slice each chicken breast horizontally to make two thinner pieces (4 total). Pat chicken dry; set aside.
2. In a small bowl, combine the mayonnaise, lemon juice, and red pepper; set aside.
3. Coat each piece of chicken liberally with the rub; it should coat the entire surface. Gently press the rub into the chicken to help it adhere; shake off excess rub. Set aside.
4. In a heavy skillet over medium-high heat, heat the olive oil. When the oil is hot, place the chicken pieces in the pan (do not crowd; cook in batches if necessary).
5. Cook for 4 minutes on a side, making sure the rub doesn’t burn. If necessary, lower the heat a bit. When the chicken is just cooked, remove it from the pan. If you like, slice the chicken on the diagonal. Arrange on 4 plates.
6. Drizzle the chicken with a generous spoonful of the sauce. Garnish with a lemon wedge.
Adapted from M. Charles Beach