Cajun Grilled Spiced Chicken Breasts

• 2 teaspoons coriander seeds
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole cloves
• 3 large whole boneless chicken breasts w/skin, halved
• 1 1/2 teaspoons salt
  CREOLE SAUCE:
  
• 2 medium onions, chopped
• 1 yellow bell pepper, chopped
• 1 celery rib, chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 28 ounce to 32 ounce can plum tomatoes, drain and chop
• 1 cup chicken broth
• 1 teaspoon minced fresh thyme leaves
  GARNISH:
  
• thyme sprigs

Instructions:
In an electric spice grinder or blender grind fine coriander seeds, bay leaves, peppercorns, and cloves. Pat chicken dry and rub ground spices and salt all over it. Grill chicken on an oiled rack 4 inches above glowing coals 5 minutes on each side, or until cooked through. Alternatively, grill chicken in a preheated well-seasoned ridged grill pan. Serve chicken with Creole sauce and garnish with thyme sprigs.

CREOLE SAUCE:
In a heavy saucepan cook onions, bell pepper, celery, and garlic in oil over moderately low heat, stirring occasionally, until celery is softened. Add tomatoes, broth, and thyme and simmer sauce 25 minutes, or until most of liquid is evaporated. Season sauce with salt and pepper. Sauce may be prepared 1 day ahead and kept chilled, covered. Makes about 2 1/2 cups.
Serves 6.