| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 3 | Garlic cloves, chopped | |
| 1 | 1-inch gingerroot peeled | |
| and chopped | ||
| 2 | T | Fresh lemon juice |
| 1 | T | Water |
| 1/2 | c | Plain yogurt |
| 2 | t | Ground coriander |
| 1 | t | Ground cumin |
| 1 | t | Salt |
| 1/2 | t | Ground tumeric |
| 1/4 | t | Cayenne |
| 1/8 | t | Ground mace, cloves |
| cinnamon and nutmeg | ||
| 3 | Whole boneless, skinless | |
| chicken breasts about 2 | ||
| 1/4 pounds halved | ||
| 1 1/2 | T | White wine vinegar |
| 1/3 | c | Olive oil |
| 10 | c | Packed mesclum, mixed baby |
| greens about 1/2 pound |
INSTRUCTIONS
1997 For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients. With a sharp paring knife make three 1/2-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, over night. Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter. Let chicken stand while preparing salad. In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclum and toss lightly. Slice chicken 1/4-inch thick and serve over salad. Yield: 6 servings Recipe by: Cooking Live Show #CL8877 Posted to MC-Recipe Digest V1 #609 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12,
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