| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
up to |
| 6 |
|
Cloves garlic |
| 2 |
t |
Coarse sea salt |
| 2 |
T |
Black peppercorns, coarsely |
|
|
crushed |
| 1 |
|
Handful fresh coriander |
|
|
leaves finely chopped |
| 3 |
T |
Lemon juice |
| 1 |
|
Chicken, cut in to eight |
|
|
pieces |
| 1 |
T |
Groundnut oil |
| 4 |
|
Tomatoes, halved seeded |
|
|
and cut into slivers |
| 1/2 |
|
Red onion, slivered |
| 1/2 |
|
Lemon, juice of |
| 1 |
pn |
Hot chilli powder to taste |
|
|
Coriander sprigs to garnish |
|
|
Lemon wedges to serve |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK> Date: Thu, 4 Jul 1996
22:31:16 +0100 Crush garlic and sea salt to a puree using a pestle and
mortar. Add peppercorns, coriander and lemon juice. Slash each chicken
joint three times, Rub in oil then spread the garlic mixture over the
surface. Cover and let marinate for 4 hours. Make relish: Mix tomato,
onion, lemon juice and chill powder, chill. Barbecue the chicken for
about 25 minutes, turning, until cooked through. Garnish with
coriander and serve with lemon wedges to squeeze over and tomato and
red onion relish. Source: PRIMA July 1996 Typed in by Anja Wolle
EAT-L Digest 3 July 96 From the EAT-L recipe list. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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