| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| Salt | ||
| Lemon juice | ||
| 8 | Boneless chick breasts | |
| 1 | T | Coriander, whole |
| 1 | T | Cumin, whole |
| 4 | oz | Ginger, grated |
| 1 | T | Garlic, crushed |
| 1 | t | Cayenne pepper |
| 1 | qt | Unflavored yogurt |
| 2 | Bunches radishes, julienned | |
| 16 | Scallions, washed trimmed | |
| and cut in half into | ||
| 3-inch lengths | ||
| 4 | Limes, quartered | |
| hours. Turn occasionally. |
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 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
A Message from our Provider:
“Need a new life? God accepts trade-ins”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 103
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 36.6mg
Sodium: 73.3mg
Potassium: 253.8mg
Carbohydrates: 8.1g
Fiber: 1.8g
Sugar: 1.1g
Protein: 14.3g