| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
T |
Olive oil |
| 1/4 |
c |
White wine vinegar |
| 1 1/2 |
T |
Coarsely grated ginger |
|
|
fresh or frozen |
| 1/2 |
T |
Ground coriander |
| 1/2 |
T |
Ground cumin |
| 1 1/2 |
T |
Dijion mustard |
|
|
Freshly ground black pepper |
|
|
to taste |
| 6 |
|
Whole skinless, boneless |
|
|
chicken breasts halves |
|
|
Black bean and mango salsa |
|
|
see recipe |
|
|
Sprigs of fresh cilantro for |
|
|
garnish |
INSTRUCTIONS
Combine oil, vinegar, ginger, coriander cumin, mustard and pepper,
blend well. Place chicken in a glass or ceramic baking dish and pour
all but 2 Tbs of marinade over chicken pieces making sure all are
coated. Cover and refrigerate and marinate up to two days, turning the
pieces a few times. Refrigerate reserved marinate. To serve, prepare
charcoal grill, remove chicken from marinate and discard he marinate
left in dish. Grill the chicken basting with reserved marinates, until
chicken is cooked 6-8 minutes, turning over once or twice. Spread
salsa in a serving platter and arrange the chicken on top, Decorate
with sprigs of cilantro. Serves: 6 Posted to JEWISH-FOOD digest V97
#236 by Sara Sutherland <[email protected]> on Aug 21, 1997
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