| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mediterrane, Poultry, Mc-recipe |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chicken breast halves with skin |
| 4 |
|
Garlic cloves; peeled |
|
|
And thinly sliced or chopped |
| 1/2 |
|
Orange; juiced |
| 1/2 |
|
Lemon; juiced |
| 1/4 |
ts |
Cumin |
| 1/8 |
ts |
Ginger |
| 1/8 |
ts |
Turmeric |
| 1/8 |
ts |
Paprika |
|
|
Salt |
|
|
Cayenne pepper |
| 2 |
tb |
Extra virgin olive oil; plus |
| 1 |
tb |
Olive oil; to taste |
|
|
Red Pepper Caponata; *see recipe |
INSTRUCTIONS
Combine the chicken, garlic, orange juice, lemon juice, cumin, ginger,
turmeric, paprika, salt, cayenne and olive oil. Toss to mix well. Let
marinate for 2 to 4 hours.
Remove the chicken from the marinade and pat dry with paper towels.
Cook either over hot coals or in a medium-hot pan, starting first with the
skin side, then turning to cook the other side. The chicken breasts will
cook very quickly; allow only about 3 minutes per side.
Take care not to overcook them -- that is the only way you can go wrong
with this recipe. If they are cooked properly, they will be bursting with
juiciness, and their flesh will just have turned white.
Serve the chicken breasts sliced diagonally, with a spoonful of caponata to
be spread onto the chicken as desired. Serves 4.
PER SERVING (4th): 290 calories, 30 g protein, 3 g carbohydrate, 18 g fat
(4 g saturated), 83 mg cholesterol, 70 mg sodium, 0 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted
by HANNEMAN
Notes: "The turmeric-yellow hue of the marinated chicken brings out the
sunny nature of lemon in this Mediterranean-inspired dish. Served with a
dab of bright red caponata, it is as pretty as it is delicious. "
Recipe by: Marlena Spieler, San Francisco Chronicle (1998)
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07,
1998
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