| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken, Ethnic |
2 |
Servings |
INGREDIENTS
| 2 |
|
2 1/2 Pound Chickens, |
|
|
Skinned and halved |
| 1 |
ts |
Salt |
| 1/3 |
c |
Fresh lime or lemon juice |
| 8 |
tb |
Butter |
|
|
Black pepper |
| 2 |
|
Limes or lemons — cut into |
|
|
Wedges |
| 1 |
|
Tomato — sliced |
| 1 |
|
Onion — sliced |
| 1 1/2 |
c |
Unflavored yogurt |
| 4 |
|
Cloves Garlic — crushed |
| 2 |
ts |
Cayenne pepper |
| 2 |
ts |
Ground cumin seed |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground ginger |
| 1/2 |
|
To 1 teaspoon red food |
|
|
Coloring — |
|
|
Optional |
|
|
Black pepper |
INSTRUCTIONS
MARINADE
You can use the skinned chicken halves as they are, but it is better to
discard the wing, the rib bones and the back bones
With a sharp knife make shallow gashes all over the skinned halves. Rub the
chicken with the salt and then some lime or lemon juice.
In a large bowl combine the yogurt, garlic, cayenne, cumin, coriander,
ginger, food coloring and black pepper. Brush the chicken thoroughly with
this mixture, getting deep into the gashes. Marinate the chicken,
refrigerated, in the mixture for 4 to 5 hours or overnight.
Preheat the oven or broiler to 450F.
Thread each chicken half along its length on a long metal skewer and cook
for 5 minutes on one side, then turn and cook for 5 minutes on the other
side. Brush with melted butter and cook for 10 minutes more on each side
or until the chicken is done and the suface is golden brown
Sprinkle with the remaining lime or lemon juice and with black pepper.
Garnish with the lime or lemon wedges and the tomato and onion slices.
Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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