| 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" <jfreeman@netusa1.net> on May 12, 1997
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