| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast, skinned/bone | |
| 3 | oz | Wine vinegar |
| 8 | oz | Olive oil |
| 3 | Garlic clove; minced | |
| 2 | ts | Coriander, ground |
| 1 | ts | Cumin, ground |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper, black |
| 8 | oz | Cashew butter |
| 2 | oz | Ginger, fresh; grated |
| 4 | oz | Honey |
| 5 | oz | Lemon juice |
| 2 | oz | Soy sauce |
| 2 | oz | ;Water |
| 1 | pn | Cayenne; (opt) |
| — Yankee Magazine | ||
| per Theresa Merkling Submitted By SAM |
INSTRUCTIONS
CASHEW GINGER SAUCE Marinate skinless chicken breasts overnight in all other ingredients combined. Grill chicken over medium to high charcoal fire until just firm in the center. Sauce: Heat all ingredients together till warm. WARING <WARING@IMA.INFOMAIL.COM> On 02 JUL 95 095759 ~0600 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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