| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 1/4 |
c |
White wine vinegar |
| 1 1/2 |
tb |
Coarsely grated ginger (fresh or frozen) |
| 1/2 |
tb |
Ground coriander |
| 1/2 |
tb |
Ground cumin |
| 1 1/2 |
tb |
Dijion mustard |
|
|
Freshly ground black pepper to taste |
| 6 |
sm |
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 <msuther@gte.net> on Aug 21, 1997
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