| 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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