| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Greek |
Entree, Grilling, Jeanne jone |
12 |
Servings |
INGREDIENTS
| 1 |
bn |
Cilantro; coarsely chopped |
| 8 |
|
Scallions; thinly sliced, including greens |
| 8 |
|
Cloves garlic; finely chopped |
| 4 |
tb |
Fennel seeds; toast and crush |
| 2 |
tb |
Fresh ginger root |
| 2 |
tb |
Hot Hungarian paprika |
| 2 |
ts |
Cayenne |
| 2 |
ts |
Cumin |
| 1 |
ts |
Saffron threads; or less, finely chopped |
| 1 |
ts |
Salt |
| 1 |
c |
Water |
| 1/2 |
c |
Fresh lemon juice |
| 2 |
tb |
Extra virgin olive oil |
| 12 |
|
4 ounce chicken breast halves, bone-in, skin removed |
INSTRUCTIONS
Serve 1 breast per person with tzaziki sauce, couscous and grilled bell
pepper strips. TZAKIKI SAUCE, a Greek sauce made with yogurt, cucumbers and
garlic. This recipe works equally well when cut in half to serve 6.
Mix all ingredients, except chicken, in a nonmetallic bowl. Add chicken to
the marinade; toss gently to coat pieces well. Cover and refrigerate for 1
to 2 days.
Prepare a barbecue grill so coals are white-hot. Spray grill with nonstick
coating. Remove chicken pieces from marinade and place on grill. Cook,
turning chicken frequently so it does not burn, until juices run clear when
large part of breast halves are pierced. Cooking time will vary between 12
and 20 minutes, depending on the heat of grill and the thickness of the
breasts.
Printed in Riv Press-Enterprise 19 Se 96. Pat H. McRecipe. (185 calories, 6
grams fat 72 milligrams cholesterol, 265 milligrams sodium.)
Recipe By : Jeanne Jones, Cook It Light (Sep 1996)
Posted to MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 12:37:25 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
A Message from our Provider:
“He who kneels before God can stand before anyone.”