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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