| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | sm | Onion, chopped |
| 3 | Garlic cloves, chopped | |
| 1 | sl | (1-inch) gingerroot, peeled and chopped |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Water |
| 1/2 | c | Plain yogurt |
| 2 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1 | ts | Salt |
| 1/2 | ts | Ground tumeric |
| 1/4 | ts | Cayenne |
| 1/8 | ts | Ground mace, cloves, cinnamon, and nutmeg |
| 3 | Whole boneless, skinless chicken breasts (about 2 1/4 pounds), halved | |
| 1 1/2 | tb | White wine vinegar |
| 1/3 | c | Olive oil |
| 10 | c | Packed mesclum (mixed baby greens, about 1/2 pound) |
INSTRUCTIONS
FOR MARINADE 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" <[email protected]> on May 12, 1997
A Message from our Provider:
“Find God. You were born to appreciate perfection”