| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| Salt | ||
| Lemon juice | ||
| 8 | Boneless chick breasts | |
| 1 | tb | Coriander; whole |
| 1 | tb | Cumin; whole |
| 4 | oz | Ginger; grated |
| 1 | tb | Garlic; crushed |
| 1 | ts | Cayenne pepper |
| 1 | qt | Unflavored yogurt |
| 2 | sm | Bunches radishes; julienned |
| 16 | Scallions; washed, trimmed, and cut in half into 3-inch lengths | |
| 4 | Limes; quartered |
INSTRUCTIONS
Sprinkle a small amount of salt and lemon juice over chicken and allow to stand at room temperature for 30 minutes. In a preheated 350 degree oven, toast coriander and cumin on a baking sheet for 5 minutes. Allow spices to cool and crush in a blender or with the bottom of a heavy pot. Combine coriander and cumin with ginger, garlic, cayenne, and yogurt to make a marinade. Dip chicken breasts into yogurt mixture and marinate, refrigerated for 24 hours. Turn occasionally. Broil marinade-coated chicken 5 inches from heat source, about 8 minutes. Turn and broil other side until tender, 6 to 8 additional minutes. Cover the serving plate with a thick layer of julienned radishes, place 2 pieces of chicken on top, and garnish each plate with four pieces of scallion and two pieces of lime. Source: Cook's Magazine, March/April 1983. Shared and MM by Judi M. Phelps. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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